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Linguine with cockles

ingredients

110 g (4 oz) linguine pasta
1 tbsp oil
1 red pepper, sliced
1/2 bird's eye chilli, very finely chopped
salt and freshly ground black pepper
splash of white wine
1 lime, juice only
handful of dill, chopped
splash of soy sauce
sesame seeds, to serve

for the cockles

1 garlic clove, chopped
100 ml (3 1/2 fl oz) white wine
2 shallots
1/2 tsp bird's eye chilli, very finely chopped
200 g (7 oz) fresh live cockles

method

1. Bring a large pan of water to the boil and cook the pasta for 10-12 minutes, or according to packet instructions.

2. Meanwhile, for the cockles, heat the garlic, wine, shallots and chilli in a pan until simmering. Add the live cockles and place a lid on top. Allow to cook for a few minutes, until the cockles have opened up. Remove the cockles and discard any that do not open. (The stock that remains can be discarded or used another time.)

3. For the pasta, heat the oil in a pan and sauté the pepper with the chilli and seasoning for a few minutes, to soften. Stir in the wine, lime juice, dill and soy sauce and heat for a further 5-6 minutes.

4. Drain the pasta and add to the pan with the peppers, along with the cooked cockles. Heat gently to warm through for another 1-2 minutes.

5. Remove from the heat and spoon onto serving plate. Sprinkle the sesame seeds over to serve.

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