Pasta with Cockles, Chorizo and Chickpeas
Photography by Manja Wachsmuth.
Serves: 4
INGREDIENTS
2 kilograms cockles
3 tablespoons olive oil
1 onion, thinly sliced
1 cured chorizo sausage, thinly sliced
2 cloves garlic, thinly sliced
½ cup white wine
1 x 400 gram tin cooked chickpeas, drained and rinsed
1 x 400 gram tin Italian cherry tomatoes
300 grams orecchiette or other small dried pasta
¼ cup chopped flat-leaf parsley
METHOD
Soak the cockles in cold water for 10 minutes then drain. This ensures they purge any remaining sand.
Heat the oil in a large sauté pan or saucepan and cook the onion and chorizo sausage until the onion is tender. Add the garlic, wine and cockles, cover and cook until the cockles have opened. Discard any that remain closed. Add the chickpeas and tomatoes and cook, uncovered, for a few minutes to heat through.
Pasta: Cook the pasta in a large saucepan of boiling well salted water until al dente. Drain well and tip back into the saucepan. Tip in the cockles and parsley and gently combine. Transfer to a large bowl and serve with plenty of crusty bread for mopping up the juices.
Cook’s tip: If cockles aren’t available, use small mussels. Rinse in cold water and scrape off any barnacles with a knife. Pull off the beard with a sharp downwards tug.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!