- 400g pasta (egg noodles or spaghetti)
- 20mls extra virgin olive oil
- 100g of onion, diced
- 2 cloves garlic, chopped
- 2 x 400g tins of chopped tomatoes
- 1 bay leaf
- ½ tspn salt
- 2 tspn extra virgin olive oil
- 1 lemon, zested
- 200mls white wine
- 1 kg Cockles, cleaned
- 20 fresh basil leaves, chopped
- 10g flat leaf parsley, chopped
- salt and freshly ground black pepper
- To cook the pasta, place a large pot of water onto a high heat and bring to the boil.
- While the water for the pasta is coming to the boil, place a medium sized pot onto a medium heat, and add first measure of oil. When the oil is sufficiently heated, add onion and garlic and sweat together without colouring for a few minutes. Add tomatoes and bay leaf and cook for a further 10 minutes.
- While the tomato sauce is simmering, place pasta into the large pot of boiling water. Season with salt and the second measure of oil and cook for 10 minutes if using dried pasta, or 6 minutes if using fresh. Cook pasta until al dente.
- Place white wine and Cockles into another pot on a high heat. Place lid onto the pot and bring to a rapid boil. Cook for 2-3 minutes until the Cockles open. Add Cockles and basil to the tomato sauce, discarding any Cockles that do not open.
- Drain pasta and add a little more olive oil, lemon zest and salt and pepper to taste.
- To serve, place the pasta on a suitable large platter. Pour over the Cockles and tomato sauce and garnish with parsley.
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.