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Mario Batali's Steamed Cockles with Red Chilis and Basil

Holiday Steamed Cockles Red Chilis Basil Mario Batali
Steamed Cockles in Tomato Sauce
skill level
Easy
time
1-30min
servings
5
cost
$
Contributed by :
Cockles are small, edible clams that will open when steamed in this rich broth of tomato sauce, white wine, and garlic.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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 
    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.
  • 2
    Salt and Pepper to taste
    10 fresh Opal Basil Leaves (finely shredded)
    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.
 
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