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Recipe details are AI-generated from the video and may contain errors — for reference only.
Bring a large pot of seawater to a rolling boil, add 500g of linguine, and cook for approximately 10 minutes until al dente.
local_fire_departmentHigh heat, approx 10 minutesWatch out
Drop the pasta into boiling seawater so it starts cooking evenly right away.
Finely chop 1 shallot, 2 cloves of garlic, 5g of parsley stalks, and 0.5 piece of red chili on a chopping board.
Watch out
Chop the aromatics into uniform fine pieces so they release flavors evenly in the pan.
Handle the hot pot and boiling water carefully with a cloth or gloves to prevent steam burns.
Drain almost all the water from the cooked linguine using the pot lid, leaving a little water to keep the pasta warm.
local_fire_departmentLow heatWatch out
Hold the pot lid securely with a cloth when draining to avoid steam burns.
Hot oil may spatter when adding liquid; pour the oil and wine carefully to avoid splattering.
Heat 30ml olive oil in a pan, add the chopped shallot, half red chili, garlic, and parsley stalks, pour in 30ml white wine, and let it simmer until fragrant.
local_fire_departmentMedium heat, approx 2 minutesWatch out
Let the white wine simmer briefly to cook off the harsh alcohol taste before adding the shellfish.
Add 1kg of cockles into the pan, cover with a lid, and cook until all the cockles are open.
local_fire_departmentMedium-high heat, approx 4 to 5 minutesWatch out
Cover the pan tightly with a lid to trap steam
do not lift the lid too early or heat will escape
Finely chop 10g of fresh parsley leaves on the chopping board while waiting for the cockles to open.
Watch out
Keep fingers curled inward when chopping parsley quickly to prevent knife cuts.
Add the cooked linguine into the pan with the opened cockles, and toss everything together thoroughly over heat.
local_fire_departmentMedium heat, approx 2 minutesWatch out
Toss the pasta gently with the cockles so the shells do not break apart into the dish.
Transfer the cockle linguine into a serving bowl, garnish with chopped fresh parsley and 2g of freshly ground black pepper.
Watch out
Serve immediately while piping hot so the pasta does not absorb all the sauce and dry out.
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