500g Tubular Spaghetti
300g fresh cockles / pipis
1 onion, finely diced
1 garlic clove, finely diced
½ birdseye chilli, finely diced
1 roma tomato, de-seeded and finely diced
¼ cup white wine
½ cup chopped parsley
salt and pepper to taste
Heat a large frypan with some extra virgin olive oil.
Add the garlic, chilli and onions and cook for a few minutes on a high heat to gain a little colour on the onions.
Add the tomatoes and the stir, then add in the cockles and the white wine. Place the lid on the pan and allow the cockles to steam open – this should take 5-7 minutes.
Add the cooked pasta to the sauce, season, toss and serve with some freshly chopped parsley.