Cockles (1 can) – Paste of choice – Garlic (2 cloves) – Fresh red pepper (or 2 cayenne pepper) – Fresh parsley – White wine – Fish stock (1/2 tsp) – Cornstarch (1/2 tsp)
First of all, we put the pasta to cook in abundant water with salt.
While it cooks, we prepare the sauce. Peel and slice the two garlic cloves, cut the half chilli pepper into small slices and finely chop the fresh parsley.
Drain the cockles to remove the grit, but keep the liquid. Brown the garlic cloves in a frying pan with hot oil and add the cockles and the liquid.
Add the chilli and fresh parsley and stir. Add the white wine and let the alcohol reduce:
Add half a tablet of fish stock and once it has dissolved, put a couple of spoonfuls of liquid from the frying pan into a bowl and mix it with half a teaspoon of cornstarch. Once dissolved, add the mixture back to the pan (this step is done so that the sauce does not become too liquid).
Let it thicken a little, add the sauce to the drained pasta and… let’s eat!
Photo and recipe: cocotteminute.es