Steamed Cockles in Tomato Sauce
ingredients
ingredients
method
step-by-step directions

Mario Batali's Steamed Cockles with Red Chilis and Basil

  • 1/4 cup Extra Virgin Olive Oil
  • 6 Garlic Cloves (thinly sliced)
  • 2 Red Chilis (seeded and finely chopped)
  • 1/4 cup Flat-Leaf Parsley
  • 2 pounds New Zealand Cockles
  • 1 cup Dry White Wine
  • 1/2 cup Basic Tomato Sauce
  • Salt and Pepper to taste
  • 10 fresh Opal Basil Leaves (finely shredded)
step-by-step directions
  • In a large skillet with a lid, heat the olive oil over high heat until almost smoking. Add the garlic and cook for 5 minutes, or until soft and lightly browned. Add the chilis, half of the parsley, the cockles, wine, and tomato sauce and bring to a boil. Cover and cook until all the cockles steam open, about 5 minutes. Discard any cockles that do not open.
  • Season the broth with salt and pepper. Divide the cockles and broth evenly among warmed bowls and top with the remaining parsley and basil. Serve with bread.
Similar categories: Dinner
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