Cockles cooked in white wine with shallots, pancetta and basil

PT15M

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Ingredients

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1
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
2
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
4
Add the lardons, followed by the cockles, thyme and finally the white wine. Steam with the lid on for 4 minutes or until the shells have fully opened
5
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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