Here, deliciously briny cockles are simply enhanced with white wine and scallions in a savory broth. To turn this first course into a more substantial meal, toss the cockles and broth with pasta and chopped tomatoes.
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1 tablespoon extra-virgin olive oil
1 large shallot, minced
6 medium scallions, green parts only, thinly sliced crosswise
1/2 jalapeño, seeded and minced
1/2 cup dry white wine
Freshly cracked black pepper
2 1/2 pounds cockles, scrubbed and rinsed
4 slices toasted baguette
2 tablespoons chopped parsley
How to Make It
In a large pot, heat the oil. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes. Add the scallion greens, jalapeño and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.
Place a slice of toast in each bowl. Stir the parsley into the cockles and transfer to the bowls. Pour the broth over the cockles and serve right away.