Steamed cockles, potato gnocchi, anchovies and olive oil
Although it's not essential, I prefer to remove the cockles from the shells before adding them to the pasta. This is because I want to eat the dish without having to fuss with shells coated in sauce.
|1 cup||White wine|
|2||Garlic cloves, chopped|
|100 g||Unsalted butter|
|1 bunch||Fresh parsley|
- Put the cockles, water, wine and garlic in a deep saucepan with the bay leaf and butter. Cover with a lid and steam the cockles over a medium heat until they open - about 7 minutes. Discard any unopened ones and add the parsley.
- Shake the saucepan gently to mix all the juices. Remove the cockles and set aside. Reserve a cup of the cooking liquor, and remove the cockles from the shells.
- Melt the butter in a frying pan over a medium heat and add the garlic. When it begins to sizzle, add the gnocchi, tossing carefully until it turns a golden colour. Add the anchovies and parsley.
- Once the anchovies have broken up, add enough of the reserved stock to moisten the gnocchi without swamping it. Add the steamed cockles meat, and season with pepper.
- Carefully spoon the mixture into a deep serving platter and drizzle with the oil.