Spaghetti alle Vongole
To mark Visit Wales’ Year of the Sea campaign I’m celebrating the wonderful cockle with a deliciously simple take on Spaghetti alle Vongole – usually made with clams, but just as good with cockles.
The humble cockle has an image problem. Too many of us think of the cockle as a small, grey, rubbery mollusc drenched in vinegar and served in a polystyrene cup with a toothpick. If this is your only experience of them, I urge you to think again.
Recipe by ALI RAY