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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.
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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
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Cockles cooked in white wine with shallots, pancetta and basil
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Cockles cooked in white wine with shallots, pancetta and basil
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Cockles cooked in white wine with shallots, pancetta and basil