Stir-fried cockles with pasta
Rinse the cockles with salt water (10 gram in 2 litres). Add the oil to a wok or frying pan. Fry the clove of garlic with the onion and the deseeded chilli pepper to taste. Add the cockles and stir them until they are open (3-4 minutes).
Add the zest of half a lemon/lime. Thicken the released juice and mix with cooking cream (generous amount). Stir in the cooked pasta (al dente). Sprinkle the parsley on top.