• Fast
• Healthy

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 2 tablespoons finely chopped garlic
3. 1/2 teaspoon crushed red pepper
4. 2 medium plum tomatoes—peeled, seeded and coarsely chopped
5. 1/4 cup dry white wine
6. 2 pounds cockles, rinsed
7. 1/4 cup finely chopped parsley

Directions

1. Heat the olive oil in a large, deep skillet. Add the garlic and crushed red pepper and cook over moderately low heat, stirring, until fragrant, about 1 minute. Add the tomatoes and cook over moderately high heat until they begin to break down, about 2 minutes. Add the wine, bring to a boil and let reduce by half. Add the cockles and cook over high heat, stirring, until they open, about 5 minutes. Sprinkle the parsley over the cockles and serve immediately. 

Serve With

Toasted peasant bread rubbed with garlic.