Pasta with Cockles and Wild Garlic Pesto
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Gastrotools
Recipes from professionals
Italian cuisine gets a Nordic twist with the addition of wild garlic pesto. If you prefer it, or if it's outside wild garlic season, you can use flat-leaf parsley instead of wild garlic.
The cockles can also easily be replaced with the more common blue mussels, which are increasingly available in most supermarkets. Finally, save the liquid in the bottom of the pot after you've steamed the mussels. It's perfect as a base for sauces for fish.
Servings
: 4
servings
Ingredients
400
g
pasta, e.g. linguine
1
clove
garlic
50
g
parmesan
50
g
wild garlic
50
g
cashew nuts
2.5
dl
olive oil
0.5
lemon
1
kg
cockles
3
cloves
garlic
Oil for frying
2.5
dl
white wine
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/7
Cook the pasta in lightly salted water until al dente. Save some of the cooking water.
Step 2/7
Peel the garlic and grate the parmesan coarsely. Add everything to a blender together with wild garlic (save some for garnish), cashew nuts and olive oil. Blend the pesto and season with lemon juice, salt and pepper.
Step 3/7
Rinse the cockles. Discard any open shells that don't close after tapping against the kitchen counter.
Step 4/7
Peel and chop the garlic, and fry it in oil in a pan until fragrant.
Step 5/7
Add the cockles and sauté them at high heat for 30 seconds.
Step 6/7
Add white wine and cover the pan with a lid. Let them cook for a couple of minutes until all the cockles have opened. Discard any cockles that don't open.
Step 7/7
Mix the pasta with the desired amount of pesto, add the reserved wild garlic leaves, and adjust the consistency if needed with some of the pasta cooking water. Finally fold in the cockles.
