Cockles Recipe With Shallots, Pancetta & Basil
by Shaun Rankin
2
15 minutes
Ingredients

  • 900g of cockles
  • 4 slices of chorizo sausage
  • 4 slices of Parmesan focaccia
  • 3 tbsp of olive oil
  • 1 shallot, trimmed and sliced
  • 1 garlic clove, sliced
  • 90g of pancetta, diced into lardons
  • 2 sprigs of fresh thyme
  • 300ml of white wine
  • 6 basil leaves, roughly chopped
  • cracked black pepper
Method
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
  • 900g of cockles
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
  • 1 tbsp of olive oil
  • 1 shallot, trimmed and sliced
  • 1 garlic clove, sliced
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
  • 90g of pancetta
  • 2 sprigs of fresh thyme
  • 300ml of white wine
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
  • 6 basil leaves, roughly chopped
  • cracked black pepper
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