|400 g||Pasta, (egg noodles or spaghetti, fresh or dried)|
|20 ml||Extra virgin olive oil|
|100 g||Onions, diced|
|2||Garlic cloves, chopped|
|2 cans||Chopped tomatoes, (400g each)|
|2 tsp||Extra virgin olive oil|
|200 ml||White wine|
|10 g||Flat leaf (Italian) parsley, chopped|
|1 kg||Cockles, cleaned|
|1 to taste||Salt & freshly ground pepper|
|60 g||Parmesan cheese, (optional)|
- Place a medium-sized pot on a medium heat and add first measure of oil.
- When 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 tomato sauce is simmering, place pasta in the large pot of boiling water.
- Season water with salt and second measure of oil and cook for 10 minutes if using dried pasta, or for 6 minutes if fresh until pasta is al dente.
- Drain pasta and add a little more olive oil, lemon zest and salt and pepper to taste.
- Place white wine and cockles in another pot on a high heat. Place lid on pot and bring to a rapid boil. Cook for 2-3 minutes until cockles open.
- Add cockles and basil to tomato sauce, discarding any cockles that do not open.
- To serve, place the pasta on a suitable large platter. Pour over the cockles and tomato sauce and garnish with parsley.
- Great accompanied by crusty bread and parmesan.