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