Search This Blog

Wednesday, June 30, 2010

Grilled Potato & Chorizo Salad

The Forth of July conjures up images of family and friends gathered together to celebrate our nation's freedom. For many of us, the celebration takes place while enjoying fireworks, corn-on-the-cob, grilled meats, potato salad and good-old American beer. Many times, when it comes to the grilling aspect of these summer holidays, the meat often becomes the star of the show and the side dishes become an afterthought. Well, not anymore with this fantastic grilled potato salad.

My good friend Jack, who is a gourmand and fabulous cook came up with this dish one evening when we were on our way to another friend's house for a BBQ. He h
ad decided to make a side dish but wanted to take advantage of our friend's real outdoor grill (a rarity in these urban parts) and, being anything but a standard cook, didn't want to do the standard grilled veggie side dish. Instead, he took another summer time BBQ favorite, potato salad, and adapted that dish to the grill by parboiling sliced potatoes and then grilling them with spicy chorizo and scallions. Like everything else that Jack makes, the dish turned out absolutely delicious.

The only change I made to Jack's original recipe was the substitution of garlic scapes for scallions. Scallions are great in this dish, but when I saw fresh garlic scape
s at the market earlier this week, I could not pass up the opportunity to do a little cooking with them, and this seemed like a perfect application.

Garlic scapes may seem like an unusual ingredient to cook with, but many of us have unintentionally started to grow garlic scapes in our own kitchens. Have you ever kept a bulb of
garlic too long and green stems started sprouting from the top of the bulb? Well, that was the beginning of a garlic scape. As would be assumed, scapes taste quite garlicy, however are not quite as aggressive as garlic cloves. When they are young, the scapes can be enjoyed in many different ways, one of the most popular being garlic scape pesto (delish!). But for this particular preparation, I grilled them along with the potatoes and chorizo, which mellows out their flavor a little and gives them a slight char. But, if you can't find scapes, use scallions instead. You can't go wrong either way.

Grilled Potato & Chorizo Salad

1 lb. baby red potatoes

2 links or 1/2 lb. spicy chorizo (fully cooked)
6 garlic scapes or scallions

1 tablespoon fresh lemon juice
3 tablespoons olive oil, plus extra for coating
salt & pepper to taste

Slice potatoes into 1/3" rounds. Place slices in a sauce pan, cover with cold water and bring to a boil. Cook for about 4 mins, or until starting to get tender but not fully cooked. Drain well.

Coat parboiled potatoes and the garlic scapes in olive oil and season well with salt and pepper. Place potatoes, scapes and chorizo on preheated grill. Char on both sides, flipping once. Remove from the grill. Chop the chorizo and scapes into a small dice and place in a large bowl with the potatoes. Toss with lemon juice and olive oil, breaking up potatoes slightly if desired. Season to taste with salt and pepper.

Wednesday, June 23, 2010

Red Currant Rosemary Bread


This past weekend, I was chatting with a friend, Tasha, who told me she bought a pint of red currants at the farmers market and asked if I had any suggestions for what to do with them. Currants, which are at their seasonal best right now, have a pleasantly tart flavor and can be used in a host of different ways (in the UK and other parts of Europe, where currants are especially popular, they are often used to make jam or jelly) but the savory-sweet rosemary currant bread that I had experimented with last summer immediately came to mind.

I sent her this recipe and asked her to let me know how it came out. She wrote me an email yesterday after she had made it and said, "I like it a lot! It has a surprising flavor. It was an interesting mix of tart, sweet and earthy and then some good crunch with the walnuts." Tasha also told me that she had substituted olive oil for the vegetable oil, an idea that I loved. Sometimes olive oil has too pronounced of a flavor to use in baked goods, but since this bread has a definite savoriness and earthiness to it, the use of olive oil makes perfect sense.

So I took Tasha's suggestion and tried out the bread last night with the substitution of olive oil for vegetable oil. I had a slice for breakfast this morning and was very happy with the outcome. Thanks, Tasha!

Also, to note, make sure to finely mince the rosemary for this dish. Bigger pieces of rosemary can be overpowering and can have an almost bitter flavor. A fine mince will make sure you get a nice rosemary-infused flavor throughout the bread.


Red Currant Rosemary Bread

2 c. all purpose flour
1 c. packed light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. toasted, cooled, chopped walnuts
1 c. red currants, stems removed
1 TBSN finely minced fresh rosemary
1 c. whole milk
1/2 c. olive oil
2 eggs
1 tsp. vanilla extract


Preheat oven to 325 degrees. In a large bowl combine the first 8 ingredients. In another bowl whisk together the milk, olive oil, eggs and vanilla. Stir wet ingredients into the dry ingredients until combined. Transfer to a buttered 9" x 5" loaf pan and back for 1 1/4 - 1 1/2 hours or until a toothpick inserted into the center comes out clean. Let cool at least 1 hour before slicing.

Monday, June 21, 2010

Swiss Chard Roll Ups

Whether it be a blintz, stuffed grape leaf or burrito, I bet we can all agree that there is something so appealing about food that comes in its own little package. Even if we know exactly whats inside, part of the fun of eating them is cutting (or biting) into the packet and discovering what deliciousness lays within the wrapper. Anything thin, pliable and somewhat sturdy can be used as a wrapper, including ultra-nutritious Swiss Chard leaves.

Right now you can find a colorful assortment of chard leaves at the farmers market. Chard most commonly comes in white, red and yellow (you can easily identify the color varietal by looking at the stem). Regardless of the color, chard is an extremely nutrient-dense food. Swiss chard is an excellent source of vitamins K, A and C and is a very good source of magnesium, potassium, iron, vitamin E, dietary fiber and calcium. Plus, it only has 35 calories per cup.

I stuffed the leaves with barley couscous mixed with pancetta, pine nuts, olives and fontina cheese. Barley couscous is, you guessed it, made from barley instead of semolina flour that most "regular" couscous are made of, making it a more filling, nutritious and flavorful version. If you can't find it in your local market, you can order it online from Sahadi's, a fabulous import market in my Brooklyn neighborhood. Alternatively, regular or whole wheat couscous would work as well.

Swiss Chard Roll Ups

1/2 c. barley couscous
3/4 c. stock or water, plus 1/2 c. for steaming

12 large chard leaves
1 TBSP olive oil

1/8 lb pancetta, small dice
1 large shallot, minced
2 garlic cloves, minced
1/4 tsp crushed red pepper

2 TBSP pine nuts, toasted
handful olives (I used a combination of kalamata & green), chopped
4 oz. fontina cheese, grated


Prepare cousous: Place couscous in a bowl. Bring 3/4 c. stock or water to a boil and pour over couscous. Cover the bowl and let sit for 10 mins. Remove cover, fluff with a fork and set aside to cool.

Prepare chard leaves: Remove the course stems from the chard by making a narrow triangular cut into the base of the leaf. Bring a large pot of salted water to boil and blanch the leaves for about 20 secs, until tender. Drain carefully and lay out on paper towels to dry.

Prepare filling: Saute pancetta in olive oil over med-low heat until beginning to get crispy. Add shallot and garlic and continue to cook until shallot has softened and garlic has become fragrant. Transfer to the bowl with couscous. Add pine nuts and olives to mixture and adjust seasoning.

Assemble packets: Lay out a chard leaf and place a spoonful of filling near the base of the leaf. Top filling with some of the fontina cheese. Fold in the sides and roll. Place the packets seam side down in a pan and pour 1/2 c. of stock or water around them. Cover and steam over med-low heat for about 10 mins.

Thursday, June 17, 2010

Sauteed Sugar Snap Peas with Shallot & Ginger


I just love fresh peas, but sometimes when I am shelling what feels like kilos of pea pods I wish that I could just eat the whole darn thing. So, this week, when I was feeling sufficiently shelled-out, I rejoiced at the sight of snap peas at the farmers market. Delicious, sweet peas, and almost no prep work! Hooray!

Sugar snap peas are crunchy, sweet (as the name suggests) little vegetables that are totally edible, pod and all. They are a very good source of many vitamins and nutrients, including Vitamin A & C, Folate, Magnesium and Dietary Fiber. Snap peas can be eaten steamed, sauteed or, when they are just super fresh, they are absolutely delicious (and addictive) eaten raw. But since raw snap peas wouldn't make much of a recipe, I'm posting one of my other favorite ways to eat them: sauteed with shallots, ginger and lime juice. This dish is so simple and easy to prepare (it literally takes less than 10 minutes to throw this together) and is crazy flavorful.

I made these as a side dish last night and mistakenly put them in a communal bowl for my husband and I to share and, before I knew it, he had devoured well over half the bowl. Next time I'll divvy the portion up beforehand!

Sauteed Sugar Snap Peas with Shallot & Ginger

1/2 lb. sugar snap peas
1 tablespoon sesame oil

1 shallot, minced
1/2" piece fresh ginger

splash of vegetable stock or water
salt & pepper to taste
juice from 1/2 lime

Snap the stem end off of the snap peas and pull the string down the long side of pea. Heat sesame oil in a pan and saute the shallot over medium-low heat until softened, about 3 minutes. Grate the ginger into the
pan and combine with the shallot. Add the snap peas and raise the heat slightly. If the shallot and ginger begins to stick to the bottom of the pan, hit the pan with the splash of stock or water to loosen the bits and prevent burning. Continue cooking for a about 2-3 mins until snap peas are a beautiful vibrant green and still crunchy. Season to taste with salt and pepper and finish with lime juice.

Monday, June 14, 2010

Embarrassingly Simple Strawberry Jam


It is officially strawberry time here in the Northeast. If you take a trip to the farmers market this week you'll almost certainly see rows and rows of neatly lined up cartons filled with bright red, fragrant little berries. If you're a big strawberry fan, now is the time to go a little crazy. They are just so good and so sweet right now. Plus, buying strawberries while they are in season usually results in a lower price point as well. Win, win.

Also, strawberries are an excellent source of vitamin C and flavonoids. Makes them just a little sweeter, doesn't it?

When choosing strawberries, look for berries that are firm and fragrant with bright green tops and little or no white flesh (strawberries do not continue ripening after they are picked). Check the carton for any staining, as staining can be the sign of a mushy berry or over ripeness. T
hey perish quickly, so store them in the refrigerator wrapped in or on paper towels. Wash them just before you are going to eat them and do not remove the stems until after they are cleaned (removing the stems before washing will allow water to seep into the berry, causing it to loose some of its vitamin C content and become waterlogged).

When making jam, the rule of thumb is to use 1 part fruit to 1 part sugar but I tend to use a little more fruit than sugar to cut back on the sweetness. But don't cut back too much, not enough sugar will inhibit the jam from thickening properly. And lemon juice and zest also help to balance out the sweetness.

So, if you find yourself with an excess of strawberries, and limited time to utilize/consume them, go
ahead and make this jam. And this jam is the jam (sorry, had to). It's a great way to extend the shelf life of the berries. This recipe is so simple, I'm almost embarrassed to post it, but what the heck? It makes pretty darn good jam.

Embarrassingly Simple Strawberry Jam


2 pints fresh strawberries, stems remove & halved
2 cups sugar
1 lemon, zest & juice


Combine sugar, lemon juice and zest and cook on stove top over the lowest possible flame until the sugar is completely dissolved (about 10 minutes). Add in the halved strawb
erries and cook for 35-45 mins over low heat or until the strawberries have broken down and the mixture starts to thicken. If the strawberry pieces are still a little big, feel free to give it break them up a little with a potato masher.

To test for doneness, pour a small amount of the boiling jam onto a cold plate and place it in the refrigerator for a few minutes. If the jam gels, it is ready. Pour into jars and either refrigerate and use within a week or preserve by following canning guidelines (http://www.wikihow.com/Can-Food).


Friday, June 11, 2010

Whole Wheat, Flax & Oatmeal Waffles

For as food-oriented (or obsessed) as our household is, weekday breakfasts are not much to speak of. We basically just eat it so as to fuel ourselves until it's time for the next meal. So maybe that is why weekend breakfasts are such a pleasure. We so look forward to Saturday and Sunday mornings when we can sleep in and leisurely enjoy and indulge in a delicious morning meal.

And when it comes to morning meals, one of our hands-down favorites are waffles. Who doesn't love waffles? Everyone loves waffles (seriously, can you name one person who doesn't?). But they certainly are not the healthiest thing we can eat, so I have set about to come up with a healthy version that still taste delicious and indulgent. I have experimented with lots of whole wheat waffle recipes and, for the most part, they turn out fairly tasty but overly dense and heavy. But, after many trials and tweaking, I am happy to share this recipe for wholewheat, flax and oatmeal waffles that turn out crispy on the outside but soft and fluffy in the inside. I use a combo of whole wheat flour with whole flax seeds and oats that I grind in my spice grinder (a coffee grinder would work too). Adding applesauce helps keep them moist and honey adds just a touch of sweetness. Top with fresh, local strawberries, which are so gorgeous and so sweet right now, and some real maple syrup and you have a perfect weekend breakfast.

Whole Wheat, Flax & Oatmeal Waffles

Makes about 6 waffles


2 eggs, beaten
1 3/4 c. milk

1/4 c. applesauce
1/4 c. canola oil
1 tablespoon honey
1 tsp. vanilla

1 c. whole wheat flour
1/2 c. ground flax seeds or flax seed meal
1/2 c. ground old-fashioned oats
4 tsp. baking powder

1 tsp. salt

Whisk together eggs, milk, applesauce, oil, honey and vanilla in a large bowl. In another bowl, combine whole wheat flour, ground flax seeds and oatmeal, baking powder and salt. Gradually beat flour mixture into the wet ingredients until just combined (do not over mix). Pour batter in batches into a preheated, lightly oiled waffle iron and cook until crispy and golden.

Tuesday, June 8, 2010

Food Today


So, what's the big deal? Food is food, right? In response to that, I would answer that food used to be food, but has become something different.

I consider food what we in fact should
be, or were meant to be, eating. For thousands of years, humans ate whole foods. And by whole foods, I mean fish caught from the oceans and rivers, meat from wild animals and vegetables and grains harvested from the land. Now we go to a "food" store and find mainly packaged foods that have been manipulated and engineered and bear no resemblance to anything grown in or a part of nature. Why do we think this stuff is ok to eat?

One big reason is because the corporations tell us it is. They spend absurd amounts of money telling us we should have packaged dehydrated milk and cereal bars for breakfast, sandwiches with bologna and American cheese for lunch and shelf-stable
chicken flavored pasta meals for dinner.

Oh, and don't forget about the desserts and snacks. Lots of snacks. Whenever the thought crosses our minds, we should reach for
a pizza flavored pretzel nugget or, as the healthy option, a bright pink yogurt packaged in a portable squeeze pouch.

Not only do corporations tell us we should eat this stuff, they in many cases make the claim that it is actually good for us. Claims like "Good source of whole grain", "low-fat", and "all-natural" grace the packages of many of the packaged goods we see in the grocery stores. But please beware. A claim like that does not mean that a product is in fact good for you or healthy. Actually, as a general rule of thumb, I think it is a good idea to avoid foods that make health claims. To make a product low-fat or low-carb, the manufacturing facilities have replaced whatever they are tak
ing out with extra sugar, fats, or other additives that make the product arguably more unhealthy for us than the original.

A piece of fresh fruit or a head of dark leafy greens does not need fancy packages flaunting health claims. When it comes down to it, th
ese whole foods are by far the healthiest foods we can eat.

The next time you go grocery shopping, challenge yourself. Can you shop without buying any packaged foods? Ok, that may be a little too ambitious. No one is going to make their own hot sauce every time they want a few dashes on their eggs or curdle your own milk every ti
me you want to use a few spoonfuls of ricotta cheese. Including me. So let's make a more realistic goal. Let's try cutting back. If packaged and processed foods make up 75% of your shopping cart, try cutting back to 50% this week. And 25% the next. And for those packaged foods that you do buy, be conscientious about what's in them. Make sure they contain only a handful of ingredients and be sure you can identify what those ingredients are.

Below are a couple of examples of "ok" packaged foods I always have in my kitchen:

  • Organic Peanut Butter. Ingredients: organic dry roasted peanuts, salt. That's it. But not all peanut butters are created equal. Check the labels.
  • Dried Pasta. One ingredient: durum wheat semolina
  • Prepared Horseradish (hello, horseradish mashed potatoes!). Ingredients: horseradish, vinegar, salt

You get the idea.

It is definitely a shift in the way we think about shopping and eating, but it is a shift worth making. And without all those packaged ready-to-eat
foods lying around, I bet you'll end up consuming less calories throughout the day, and the calories you are consuming will be more delicious, satisfying and nutritious. Give it a try. And let me know how it goes.
















Smucker's Natural Peanut Butter Ingredients: Peanuts, Salt

Skippy Reduced Fat Peanut Butter: Roasted Peanuts, Corn Syrup Solids, Sugar, Soy Protein, Salt, Hydrogenated Vegetable Oils (Cottenseed, Soybean and Rapeseed) to prevent separation, Mono and Diglycerides, Palm Oil, Minerals (Magnesium Oxide, Zinc Oxide, Ferric Orthophosphate, Copper Sulfate), Vitamins (Niacinamide, Pyridoxine Hydorcholide, Folic Acid)

Thursday, June 3, 2010

Seared Lamb Loin Chops with Rhubarb Chutney

I visited my local butcher, Staubitz Meat Market, yesterday to inquire about their lamb chops. One of the very helpful and knowledgeable butchers there told me that the lamb that they had out in the case comes from Iowa and is commercially raised. I asked if he had any pasture raised lamb, and, although I wasn't expecting him to say yes, he went to the back of the store and a minute later returned with beautiful lamb loin chops in hand. This meat, he explained, came from a small farm in Pennsylvania and was pasture raised without any antibiotics or hormones. "Yes", I said, "I'll take that, please." Even though I paid considerably more for the pastured meat ($19.99/lb versus $12.99/lb), I without a doubt knew I made the right decision. Plus, we only eat meat a few times a month, so I feel ok with splurging a little when we do have meat. And, basically what it comes down to is, I'd rather pay 50% more for the good stuff and eat meat 50% less. I'll take the quality over quantity. Let's face it, as a nation, we are nowhere near meat deprived.

As I had mentioned in my last post, I had decided
earlier in the week that I wanted to make a sweet and tart rhubarb chutney to complement the rich, gamey lamb. I had formulated a combination of ingredients that I thought would be just delicious together: rhubarb, onion, ginger, cinnamon and orange zest. I was not let down. The chutney turned out wonderfully. Sweet, tart and savory and was perfect over the lamb loin chops. I served this with a small scoop of Lebanese couscous and a full bodied red wine.

Seared Lamb Loin Chops with Rhubarb Chutney


Chutney:
3 c. rhubarb, cup into 1/2" pieces
1/2 onion, diced

1/2 c. cider vinegar
1/2 c. light brown sugar
1" piece fresh ginger, grated
1 cinnamon stick

1/2 tsp salt
few strips orange zest

Lamb:
2 lamb loin chops per person

salt & pepper
canola oil

Combine all chutney ingredients in a saucepan. Simmer uncovered over med-low heat for about 20 mins. Remove cinnamon stick and strips of orange zest and adjust seasoni
ng.

To prepare lamb, pat lamb dry and season generously with salt and pepper. Heat a tablespoon or so of canola oil in a cast iron or stainless steel pan over med-high heat. When pan is very hot, carefully add lamb chops. Sear about 5 mins per side for medium rare. Transfer to plates and top with rhubarb chutney.


Wednesday, June 2, 2010

Strawberry Rhubarb Pie

I am not a big dessert person. I don't have much of a sweet tooth. When it comes to dessert, I can usually take it or leave it, and in most cases, I leave it. Because of this, I don't bake a lot at home, and when I do, the desserts tend to straddle the line between sweet and savory. But when I went to my Brooklyn farmers market yesterday the strawberries and rhubarb were jumping out at me. I picked up a bunch of both and on the walk home started to think of what I could make with them for dinner. I was leaning toward making a chutney to serve over grilled lamb when I got a call from our friend Tim, who lives in the neighborhood. He said he just got a CSA (community supported agriculture) delivery and has more strawberries and rhubarb than he knows what to do with. "Can I bring some by for you?" he asked. Never being one to turn down free food, I told him I would gladly accept. But now I had double the amount of strawberries and rhubarb. I had to shift gears. I really didn't need 2+ pounds of chutney for just my husband and I. At this point, I had to admit that absolutely every sign was pointing toward a strawberry rhubarb pie. When Tim arrived at our apartment few minutes later, I told him my plans for the strawberries and rhubarb he had brought and, as "payment" for the produce, promised to give him and his fiance a few slices of the pie when I saw them later in the week.

As a side note, I did not totally abort the chutney mission, I have that on the tap for dinner tomorrow night. I'll post that recipe later in the week...

I made the pie crust from scratch, which, even though it may seem daunting, is really not all that hard to do. All you need are a few staple kitchen ingredients and a food processor. Plus, by making your own dough, you ensure that are only using high quality ingredients, and leaving out vegetable shortening or any other trans fats (which most pre-made pie crusts contain).

Also, since I prefer desserts that are not overly sweet, I kept the filling for the pie a bit on the tart side. If you prefer a sweeter pie, up the amount of granulated sugar from 1/3 c. to 1/2 c.


Strawberry Rhubarb Pie
Crust:
3 c. all purpose flour
2 1/2 tsp. granulated sugar
3/4 tsp. salt
2 1/8 sticks butter (1.125 cup) chilled butter, cut into pieces
10 tablespoons ice water


Filling:
3 c. rhubarb, trimmed and cut into 1/2" thick pieces
3 c. strawberries, halved
1/2 c. packed light brown sugar
1/3 c. granulated sugar
1/4 c. cornstarch
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. salt

Glaze:
1 egg yolk beaten with 1 tsp. water

To make crust:
Combine flour, sugar and salt in food processor. Pulse in the chilled pieces of butter until the mixture is combined and mealy looking. Blend in the ice water, little by little, until the mixture is moist and has formed a ball. Remove the dough from the processor, form it into a ball and cut it in half. Flatten each piece of dough into a disc and wrap separately in plastic wrap. Refrigerate for about 1 hour, or until it is firm.

To make filling:
Preheat oven to 400 degrees. Combine all filling ingredients in a large bowl and gently toss to combine.

Roll out one of the discs of dough on a floured work surface into a 13" round. Place it on a 9" pie dish. Trim excess dough, but leaving 3/4" overhang. Roll out second disc of dough into a 13" round as well. Slice the round into 1/2" thick long strips. Place the filling onto the crust. Place half of the dough strips on top of the filling, then place the second half on the filling going in the opposite direction to create the lattice top. Trim any excess dough and fold the overhang under and pinch to seal.

Using a pastry brush, brush the glaze over the top. Place the pie on a baking seat and bake at 400 degrees for about 20 minutes. Lower the temperature to to 350 degrees and continue cooking for 1 1/4 hours, or until the top is golden brown and the filling has thickened. Let cool before slicing and serving.

Tuesday, June 1, 2010

Linguine with Clams & Pancetta


I am a huge fan of linguine and clam sauce, and have been since I was a child. I just love the saltiness and fishiness of the clams combined with comforting pasta. But, let's face it, the dish usually falls far short of "gourmet". Well, not the case with this recipe. After trying out literally dozens of variations on this dish, I have developed this recipe that takes an old classic to the next level. When making this dish, focus less on the exact measurements and more on the technique and you will end up with a phenomenal version of an old stand-by.

For this dish, I used cockles, but Little Neck clams will work wonderfully as well. Just get whatever looks better at your fish market that day. It's a better bet to make substitutions if quality and freshness would otherwise be sacrificed. I picked up the cockles, which were harvested in the great neighboring state of New Jersey, because my fish monger
recommended them. The pancetta, which is free of any antibiotics and hormones, also comes from New Jersey.


Linguine with Clams & Pancetta


2-3 servings


1/2 lb organic linquine

1 tablespoon olive oil
2-3 oz pancetta, small dice
1/2 shallot, minced
3 cloves garlic, minced
1/2 tsp crushed red pepper

1 tablespoon butter
1/4 c. dry white wine
1 1/2 lb cockles, scrubbed
handful fresh parsley, chopped



Bring a large pot of heavily salted water to a boil. In the meantime, heat the olive oil in a large pan over med-high heat and saute the pancetta and shallot for a few minutes until the pancetta is starting to become crispy and the shallot has softened. Add the garlic and crushed red pepper and saute for another minute or until the garlic is just starting to become fragrant. Add the butter, which lowers the temperature of the mixture. When the butter is melted and combined with all the other good stuff in the pan, add in the white wine. At this point you want to drop the linguine into the pot of salted boiling water. Add the cockles into the pan with the pancetta shallot mixture and cook until the shells have sprung open. When the linguine is almost done, carefully pull the linguine out of the boiling water with tongs and slosh it into the pan with the cockles (it is encouraged to bring some of the starchy, salty water along with the pasta into the pan). Toss and combine the pasta in with the cockles for a couple of minutes to allow it to absorb the flavor of the sauce, adding a little more of the pasta cooking liquid if it looks a little dry. Discard any clams that remained shut. Taste and adjust seasoning and garnish with parsley.