Linguine With New Zealand Cockles Recipes

LINGUINE WITH NEW ZEALAND COCKLES

Linguine with New Zealand Cockles image

Provided by Martha Stewart

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 pound linguine, (uncooked)
1/4 cup extra-virgin olive oil
4 to 5 cloves garlic, finely chopped
2 to 3 dried chiles
3/4 cup fresh flat-leaf parsley, coarsely chopped
Zest of 1 lemon
1/8 teaspoon coarse salt
Pinch freshly ground pepper
3 pounds New Zealand cockles, thoroughly scrubbed
1 tablespoon red-wine vinegar
6 large fresh basil leaves, thinly sliced

Steps:

Bring a large pot of water to a boil. Add salt. Drop the pasta into the boiling water; stir to keep pasta from sticking together. Cook until al dente according to package directions.
Meanwhile, heat olive oil in a large saucepan over medium-low heat. Add garlic and chiles, and cook for 1 minute, being careful not to let it brown. Stir in parsley, lemon zest, salt, and pepper; cook for 1 minute. Add cockles, and stir until well coated; cover tightly. Increase heat to medium high, and cook just until cockles begin to open, 4 to 6 minutes.
Sprinkle cockles with vinegar, and cook, uncovered, until vinegar has evaporated, about 1 minute.
When pasta is done, drain it, and transfer to a large platter. Remove cockles from broth, and place on pasta. Cook broth for 1 minute more. Remove from heat, and spoon broth over cockles. Serve immediately, garnished with basil.

LINGUINE WITH STEAMED COCKLES IN SAFFRON-TARRAGON SAUCE

Linguine with Steamed Cockles in Saffron-Tarragon Sauce image

Cockles are small mollusks with heart-shaped shells. If you can't find them, substitute small clams.

Time 20m

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

12 ounces linguine
2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
3 garlic cloves, minced
1 cup dry white wine
2 tablespoons chopped fresh tarragon, divided
1/4 teaspoon (scant) saffron threads
2 pounds cockles or small Manila clams, scrubbed
2 tablespoons whipping cream

Steps:

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, melt butter in heavy large skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add wine, 1 tablespoon tarragon, and saffron. Increase heat to high; bring to boil. Add cockles; cover and cook until cockles open, about 3 minutes. Use tongs to transfer cockles to bowl (discard any that do not open). Stir cream into sauce in skillet. Season with salt and pepper. Add pasta to skillet; toss. Divide pasta and sauce between 2 flat bowls and sprinkle with 1 tablespoon tarragon. Top with cockles and serve.

LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)

Linguine with Clams (Linguine con le Vongole) image

A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.

Provided by Mario Batali

Yield 4-6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons kosher or coarse sea salt
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

Steps:

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

LINGUINE WITH COCKLES AND SQUID

Linguine with Cockles and Squid image

It's worth seeking out guanciale, an imported, spice-cured Italian bacon, to add depth of flavor to the linguine and clams. But if you cannot find it, pancetta is a good substitute.

Provided by Martha Stewart

Categories Pork Recipes

Time 50m

Number Of Ingredients 10

Ingredients

3/4 cup finely chopped guanciale or pancetta (3 1/4 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
1/2 teaspoon fennel seeds, crushed
3/4 cup dry vermouth
8 ounces cleaned squid bodies with tentacles, bodies cut into 1/4-inch-thick rings
2 pounds cockles, scrubbed well
Coarse salt
1 pound linguine

Steps:

Cook guanciale in a large pot over medium heat until crisp, about 15 minutes. Transfer to a plate using a slotted spoon. Heat oil in pot. Cook garlic, red-pepper flakes, and fennel seeds until golden and fragrant, about 2 minutes. Add vermouth. Bring to a simmer. Add squid. Cook until just cooked through, about 1 minute. Transfer to plate with guanciale using slotted spoon.
Add cockles to pot. Cook, covered, until opened, 5 to 6 minutes; discard any unopened ones.
Meanwhile, bring a large pot of salted water to a boil. Cook linguine until al dente. Drain, reserving 1/2 cup cooking liquid. Mix guanciale, squid, pasta, and reserved cooking liquid into cockles. Drizzle with oil.

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* Note: If you cannot find cockles, that are similar in taste to Manila clams but smaller with colorful heart-shaped ribbed shells, you can substitute Manila clams, littleneck clams, or possibly mussels in this recipe.
Bring a large pot of water to a boil. Add in salt. Drop the pasta into the boiling water; stir to keep pasta from sticking together. Cook till al dente according to package directions.
Meanwhile, heat extra virgin olive oil in a large saucepan over medium-low heat. Add in garlic and chiles, and cook for 1 minute, being careful not to let it brown. Stir in parsley, lemon zest, salt, and pepper; cook for 1 minute. Add in cockles, and stir till well coated; cover tightly. Increase heat to medium-high, and cook just till cockles begin to open, 4 to 6 min.
Sprinkle cockles with vinegar, and cook, uncovered, till vinegar has evaporated, about 1 minute.

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