Cockles with orzo (rice-shaped pasta)
|1 kilo Prins & Dingemanse cockles||100 ml mussel liquid or white wine|
|400 gram orzo||Olive oil|
|2 cloves of garlic, finely chopped||Pepper|
|1 red chilli pepper, seeds removed and finely chopped||Salt|
|Small bunch of flat-leaf parsley, leaves and stalks chopped|
Cockles have a delicious, delicate flavour. We combine them with orzo. This pasta variety looks like rice, but is as soft as velvet. It is sometimes also sold as riso or rissoni. A little added garlic, red chilli pepper and flat-leave parsley complete the dish. Add a little mussel boiling liquid to give it an even more intense flavour. Do you happen to eat cooked mussels the day before? Then it's worth keeping some of the liquid. If not you can add a little white wine, which also enhances the flavour.
Discard any broken cockles. Cook the orzo according to the instructions on the packaging. Heat a little olive oil in a wok and fry the garlic, red chilli pepper and parsley stalks for 5 minutes until soft. Stir in the cockles. Add mussel liquid or white wine, bring to the boil, cover with a lid and boil for 3 minutes or until the shells have opened. Drain the pasta and add to the cockles. Season with salt and pepper, and flavour with finely chopped flat-leave parsley and lemon juice.