Cockles & Chillies
 The cockle is often overlooked as a seafood treat but it can be just as good,
if not better than the clam. Here it is simply cooked in a light and spicy broth of sherry, garlic and chillies: serve with lots of bread to soak up the juices. chilled manzanilla is the perfect accompaniment.
Best paired with: Manzanilla, Fino
Cooking and preparation time: 15 mins, plus 2 hours soaking
Serves 4
Ingredients
- 1 tablespoon mild olive oil
- 3 garlic cloves
- 3 shallots, finely diced
- 2 chillies, de-seeded and finely sliced
- 500 g cockles
- 250 ml manzanilla
- a handful of flat leaf parsley, chopped
- freshly ground black pepper, to season
Method
Soak the cockles in salty water in a dark place
for 2 hours to remove any grit or sand. drain
thoroughly.
Heat the olive oil in a large heavy-based pan
until just beginning to smoke. add the garlic,
shallots and chillies and cook for 2 minutes.
throw in the cockles and sherry and cook
for 5 minutes until the cockles have opened
(discard any that don’t open). Season with
black pepper, throw in the parsley and serve
at once.
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