This is a quick and easy seafood recipe from chef Shaun Rankin that's bursting with Mediterranean flavour – you'll want to mop up the pancetta-soaked juices to the last drop. This simple cockle recipe makes a beautiful dinner party starter.
Thoroughly rinse the cockles before cooking, discarding any that are broken. Scrub well to remove any sand, mud or grit. If the shells are open, give them a light tap; if they do not close, discard
Heat 2 tablespoons of olive oil in a frying pan and fry the focaccia until golden brown
2 tbsp of olive oil
3
In a separate pan, heat the remaining olive oil and sauté the shallot and garlic over a medium heat for about 2 minutes until the shallots are soft and translucent but not coloured
Spoon the cockles into a serving dish and sprinkle the basil on the top. Pour over the cooking juices and finish with black pepper. Serve with the toasted focaccia
