Linguine con fasolari e pomodori datterini
Preparation: about 30 mins
Imagine yourself on a Satuday morning, you feel like cooking something nice… This is your dish!
Go to the fish monger and ask for cockles (fasolari in Italian). This shell is amazing: delicately tasty with a very consistent meat. The hardest part is the cleaning. You’ll need to open the shells and remove the greys part positioned on the bottom of the shell. Wash them very carefully.Done this, all the rest will be very smooth!!
Put some water to boil in a big pot with a handful of gross salt.
Put two cloves of garlic in a pan with some good EXTRA VIRGIN OLIVE OIL (buy a good one, it will report the words “mechanically squeezed” on the label). I like to add some chilli as well!!
When the oil starts to bubble gently, add the cockles and after one minute half glass of white wine (dry). In about 10 minutes turn the stove off. Get your datterini tomatoes and cook them in a pan with a spoon of sugar for 10 minutes.
While the pasta is cooking get a couple of spoons of this water and add it to the cockles; the amid realised by the pasta will help you to whisk the sauce.
When the pasta is almost done, let’s say 1 minute of cooking time left, strain the linguine and add the cockles and the tomatoes as well. Generously sprinkle chopped parsley on it and you’re done, the dish is ready!!