Spaghetti with cockles

If you think this picture is a bit too summerish for this season, then you're right, because it was taken two years ago in September. We had just moved to a little house in the country, with a front and back garden, and this was our first meal in our new home. Actually we weren't exactly 'in' it, because the sunny weather allowed us to enjoy this delicious dish in our back garden, which is a south-facing one. I can't imagine living in a tiny attic room any more, being a person who loves to be outside, growing plants and admiring the flowers. In two years time, our garden is transformed from a plain lawn into an explosion of colour. Sorry, I'm rambling. The subject of this post is, of course, spaghetti with cockles, a first course I associate with summer in Sardinia. When I'm there, eating in a restaurant, I never hesitate to order this dish, for it never disappoints. In Italy 'vongole' are used, but they are not easy to get your hands on here in the Netherlands, so I bought cockles. This recipe is very easy and quick, a must-try for everyone who loves the taste of the sea. Ingredients, serves 2 - 1 kg cockles - 1 big clove of garlic, finely chopped - a bunch of flat parsley, finely chopped - a pinch of chilli - 1 glass of dry white wine - salt (fine and coarse) - extra vergine olive oil - 250g spaghetti Check the cockles and remove the broken ones. Put them in a colander and give them a good rinse. Transfer them into a bowl filled with salted water and keep them in there for at least half an hour, in order to make them purge. Drain and rinse them again. Heat 3 tbsp of olive oil in a big sauté or frying pan and fry the chopped garlic shortly. Increase the heat. Place the rinsed cockles in the pan and watch as all the shells open. Add the wine, a pinch of salt, chilli powder or flakes, and chopped parsley. Lower the heat, let the alcohol evaporate for a minute or two and shake the pan a few times. Remove the pan from the heat. Separately, before or while you're doing the cockles, you should cook the pasta al dente in a big pot of salted water (use a fistful of coarse salt). Drain and join with the cockles. Mix well and serve warm with a light salad.

Buon appetito!