Bucatini with Fasolari

Preparation:

Preparation: Heat a little water in a saucepan: bring it to the boil and add the cockles. Retrieve the shells you have just opened: remove the mollusc and cut it into slices. In the pan, brown the garlic in the oil - you can also add a pinch of chilli - add the tomato and reduce for about fifteen minutes. Add the cockles, season with salt and pepper and cook for another 10 minutes. Complete with fresh chopped parsley. Cook the bucatini and season them with the prepared sauce. The cockles (Callista chione) are precious molluscs, with a delicate taste and a particular consistency. They lend themselves to numerous preparations: sauces, soups and seafood salads where they add a touch of special refinement. Fishing and breeding of cockles are particularly developed in some areas of the Adriatic coast.