The most important thing is timing.
200g cherry tomatoes
800g pipis (cockles) from sustainable sources (with their shells) scrubbed clean.
One red chilli, finely sliced
2 soup spoons of olive oil
250ml white wine
A small bouquet of flat parsley, finely sliced
2 or 3 cloves garlic peeled and crushed
Sea salt and freshly ground black pepper
- Bring a big casserole of water to the boil (roughly 2-3L)
- Add the pasta to the boiling water and put on the back burner to cook.
- In a sauce pan, on medium heat, add the olive oil, the tomatoes chopped in two and the garlic. Let them cook for 3,5/4 minutes.
- Add the wine, the pipis, the parsley, salt and pepper and crumble in the chilli.
- Stir constantly.
- Let it cook on medium/high heat until the pipis open and look happy.
- Get rid of any clams that haven’t opened. This step is very important, as those which have not opened might be not fresh and should not be eaten.
- By now the pasta should be cooked ; drain the water, put back the drained pasta to the pan and add the sauce.
Serve immediately with a little bit of grated cheese on the side and some fresh bread to mop up the sauce.