INGREDIENTS
Cantabrian anchovies
Cockles in brine 35/45
200-220g spaghetti
1 pear tomato or vine tomato, large
1-2 cloves garlic
1 glass of white wine
Capers
Parsley
Olive oil
BUY CANTABRIAN ANCHOVIES
BUY COCKLES IN BRINE
Spaghetti with cockles
4 rations
30 minutes
Intermedio
PREPARATION
1
Heat a good splash of olive oil over medium heat.
2
Sauté the garlic without browning it too much.
3
Add the anchovy fillets, stirring well to break them up.
4
Add the diced tomato.
5
Stir well.
6
Add a glass of white wine.
7
Increase the heat until the alcohol evaporates.
8
Add the spaghetti previously boiled for 4-5 minutes.
9
Cockles in their juice.
10
A handful of capers and the parsley.
11
Mix everything together and cover.
12
Turn off the heat and leave to rest for 5 minutes to finish cooking.
