Poor man's vongole rosso

Poor man's vongole rosso

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Prep: 10 mins Cook: 25 mins

Easy

Serves 4

A brilliantly healthy pasta dish that's low calorie and rich in iron too, using budget-friendly cockles instead of clams

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal448
  • fat12g
  • saturates2g
  • carbs59g
  • sugars7g
  • fibre4g
  • protein19g
  • salt0.7g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic cloves, thinly sliced
  • 400g can cherry tomatoes
  • glass of white wine
  • small pinch of golden caster sugar
  • 750g cockles, rinsed
    Cockles

    Cockles

    ko-kuls

    They may be most associated with Dublin, alive alive-o, but cockles are available all over the…

  • 400g linguine
  • 1 tbsp good-quality extra virgin olive oil

Method

  1. Heat the olive oil in a large saucepan with a lid. Add the garlic and sizzle for 1 min, then tip in the tomatoes. Use the white wine to swirl round and rinse out the tomato can, then tip it into the pan, sprinkle over the sugar and turn up the heat. Simmer until everything becomes thick, making sure you stir occasionally so it doesn’t burn on the bottom of the pan – this will take 15-20 mins.

  2. Once the tomatoes have had about 10 mins, cook the pasta in a big pan of salted water until just cooked – this will take about 10 mins – then drain. When the tomatoes and wine have reduced to a thick sauce, throw the cockles into the pan, stir once, cover with a lid and turn the heat up to max. Cook for 3-4 mins until all the cockles have opened, then stir again. Turn off the heat and stir through the pasta with the extra virgin olive oil until everything is coated. Try a strand of pasta and season with salt to taste. Bring the pan to the table with a separate bowl for the shells, and serve straight from the pan.

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Comments, questions and tips

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catie74
9th Apr, 2016
Nice cheaper alternative to Vongole Rosso made with clams. I would however add basil or parsley and a little chilli
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