Josée Dayan's linguine alle vongole

Preparation: 15 minutes

Cooking: 15 minutes

The ingredients for 4 people : 

• 400 g linguine (or other dry pasta)

• 800 g of cockles

• 2 cloves garlic

• 1/2 bunch of flat-leaf parsley

• 20 cl of white wine

• 3 tablespoons of olive oil

• Coarse salt

• Salt and pepper from the mill

The steps of the recipe: 

1.

Wash the cockles thoroughly under cold water and discard any open shells.

Peel, degerm and finely chop the garlic cloves (or crush them with a garlic press).

Chop the parsley.

2.

In a large skillet, brown the cockles in 2 tablespoons of olive oil for 1 minute.

Add the two cloves of garlic, stir well then add the white wine.

As soon as the shells open, stop cooking, after about 3 to 4 minutes.

Filter the juice from the cockles through a fine colander and bring it to a boil.

Let reduce then add 1 tablespoon of olive oil and emulsify everything with a whisk.

3.

Cook the linguine in boiling salted water (10 g of coarse salt per liter of water) for the time indicated on the package. As soon as they are cooked Al dente, drain them and add them to the pan with the cockles. Pour in the reduced juice and cook over low heat for 1 minute. Add the chopped parsley at the end and enjoy hot.