Cockles with Pearl Couscous

Serves 1
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Directions

  1. 1Sauté some garlic and aromatics.
  2. 2Add the cockles and white wine.
  3. 3Cover them until all the cockles open up.
  4. 4Take out the cockles.
  5. 5Add the pearl couscous directly to the broth to soak up the white wine and clam juice.
  6. 6Add a little bit of extra liquid to help the couscous cook down.
  7. 7Once the couscous is almost done, add butter, salt, pepper, and a little bit of lemon juice.
  8. 8Stir in a bunch of parsley.
  9. 9Add all of the cockles back to the pasta.

Ingredients

  • cockles
  • garlic
  • aromatics
  • white wine
  • pearl couscous
  • extra liquid
  • butter
  • salt
  • pepper
  • lemon juice
  • parsley
  • lemon zest
  • flaky salt

Tips

  • Be careful with the salt because the clams are already salty.
  • Garnish with more parsley, lemon zest, and a little bit of flaky salt.