How to Make It
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.
Toasted peasant bread rubbed with garlic.