Linguine With Cockles And Wild Garlic

Linguine with Cockles and Wild Garlic is a delightful seafood pasta dish that captures the essence of coastal cuisine with its fresh flavors and vibrant ingredients. This recipe combines tender cockles cooked in a fragrant vermouth broth with crisp bacon, spicy chili flakes, and the subtle zestiness of lemon.

The addition of wild garlic leaves adds a seasonal twist, imparting a mild garlic flavor and vibrant green color to the dish. Finished with a touch of parsley and optional lemon slices, this pasta is both visually appealing and bursting with Mediterranean-inspired flavors.

Perfect for a special occasion or a comforting weeknight meal, this linguine dish promises to satisfy seafood lovers and pasta enthusiasts alike.

Linguine With Cockles And Wild Garlic

Ingredients:

6 tbsp extra virgin olive oil

1 shallot (approx. 50g), coarsely chopped

100ml dry vermouth (or white wine)

900g cockles, washed thoroughly

150-200g dried linguine

3-4 slices dry-cured back bacon (approx. 100g), finely diced

Pinch or two of dried chilli flakes

1 tsp grated lemon zest

20 or so wild garlic leaves, stalks removed, flowers can be used for decorating

1 tbsp finely chopped flat leaf parsley, plus a few sprigs for garnish

Lemon slices or wedges, to serve (optional)

Salt and freshly-ground black pepper

Instructions:

Step 1:

Heat 1 tbsp of the olive oil in a large saucepan (for which you have a lid) and sweat the chopped shallot for a couple of minutes.

Pour in the vermouth (or wine), bring to the boil then tip in the cockles, cover the pan and cook the cockles for about 2-3 mins, or until they have just opened.

Step 2:

Strain the cockles through a sieve set over a bowl to catch the cooking liquor.

When cool enough to handle, discard the shallot and remove the meats from the majority of the shells, leaving a few intact for presentation.

Step 3:

Bring a large pot of salted water to the boil.

Add the linguine and cook for 9 mins or according to the packet instructions.

Meanwhile cut the wild garlic leaves lengthways into 1cm wide strips.

Step 4:

Five minutes before the pasta is cooked, heat the remaining 5 tbsp of the olive oil in a sauté pan and fry the diced bacon over a medium-high heat.

As soon as it crisps pour in 8-10 tbsp of the liquor reserved from the cooking of the cockles and add the dried chilli flakes.

Allow the liquid to reduce then lower the heat and add the cooked cockles and lemon zest.

Simmer gently for about 1 min by which time the pasta should be ready.

Step 5:

Using tongs, transfer the cooked linguine to the sauté pan along with some of the pasta water.

Combine the wild garlic strips into the pasta, taste for seasoning and adjust accordingly (salt is unlikely to be necessary).

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If more liquid is required just add a few spoonfuls of the pasta water, then serve in pasta bowls garnished with the parsley sprigs, the lemon slices or wedges if using, and decorate with the wild garlic flowers if to hand.

Notes:

Ingredient Selection: Choose fresh cockles for the best flavor. Look for wild garlic with vibrant green leaves and, if available, use the flowers for an attractive garnish.

Preparation: Ensure the cockles are thoroughly washed to remove any grit. Use a large pot for boiling linguine to prevent sticking and to allow even cooking.

Cooking Process: Sweating the shallot and using vermouth or white wine to cook the cockles infuses them with flavor. Be cautious not to overcook the cockles—they should just open and remain tender.

Flavor Balance: Adjust the amount of chili flakes to your preferred level of spiciness. The lemon zest adds a refreshing citrus note that complements the seafood and garlic.

Texture and Presentation: The crispy bacon adds a contrasting texture to the dish. Mixing the wild garlic strips into the pasta just before serving ensures they retain their vibrant color and mild garlic flavor.

Garnishing: Garnish with parsley sprigs, lemon slices or wedges for an added burst of freshness. Wild garlic flowers not only enhance presentation but also contribute a delicate onion-like flavor.

Serve Immediately: This dish is best served immediately after combining the pasta with the sauce to maintain optimal texture and flavor.

Customization: Feel free to adjust seasoning according to personal taste preferences. Adding a splash of reserved pasta water helps to loosen the sauce if needed.

Pairing: Serve with crusty bread to soak up the delicious sauce or a side salad for a complete meal.

Enjoyment: Enjoy this linguine dish as a satisfying main course that highlights the natural sweetness of cockles and the subtle, aromatic notes of wild garlic. It’s perfect for seafood enthusiasts looking to explore new flavors and textures.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I substitute cockles with another type of shellfish?

Yes, you can substitute cockles with clams or mussels if preferred. Adjust cooking times accordingly.

What can I use instead of vermouth or white wine?

You can substitute with seafood stock or clam juice for a similar flavor profile.

Is wild garlic necessary, or can I use regular garlic?

Wild garlic adds a unique flavor, but you can substitute with regular garlic or garlic chives if wild garlic is not available.

How do I know when cockles are cooked and safe to eat?

Cockles are cooked when their shells open during steaming. Discard any that do not open after cooking.

Can I make this recipe without bacon?

Yes, you can omit the bacon for a vegetarian version or substitute with smoked tofu for a similar smoky flavor.

What should I do if the sauce becomes too thick?

Add a splash of reserved pasta water gradually until you achieve the desired consistency.

How can I adjust the spiciness of the dish?

Adjust the amount of dried chilli flakes added according to your preference for spiciness.

Can I prepare this dish ahead of time?

It’s best served fresh, but you can prepare the cockles and sauce ahead of time and cook the pasta just before serving.

What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stove, adding a splash of water or broth to refresh the sauce.

Can I freeze this dish?

Cockles and shellfish generally do not freeze well. It’s best to enjoy this dish fresh to maintain its flavors and texture.