Ingredients with Measurements:
- 2 pounds fresh cockles, cleaned and rinsed
- 1 can (14 oz) diced tomatoes
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and red pepper flakes and cook for 1 minute.
4. Pour in the white wine and diced tomatoes, and bring to a simmer.
5. Add the cleaned cockles to the pot and stir to coat with the tomato sauce.
6. Cover the pot with a lid and cook for 5-7 minutes or until the cockles have opened.
7. Discard any cockles that have not opened.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Canned diced tomatoes can be substituted with fresh tomatoes, chopped.
- White wine can be substituted with chicken or vegetable broth.
- Red pepper flakes can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped bell peppers or zucchini to the tomato sauce for extra flavor and texture.
- Use clams or mussels instead of cockles.
- Add cooked pasta to the tomato sauce for a complete meal.
Tips and tricks:
- Make sure to discard any cockles that have not opened after cooking.
- Serve with crusty bread to soak up the tomato sauce.
- Use fresh cockles for best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the cockles are not opening after cooking, discard them to avoid food poisoning.
- If the tomato sauce is too thin, simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to clean and rinse the cockles thoroughly before cooking.
- Discard any cockles that have not opened after cooking.
Food history:
Cockles are a type of small edible clam that are commonly found in coastal areas of Europe and Asia.
Flavor profiles:
Salty, briny, tangy, and slightly spicy.
Serving suggestions:
Serve hot as an appetizer or main dish.
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