Ingredients

• 100ml/3½oz olive oil
• ½ red onion
• chopped
• 4 garlic cloves
• 1 dried
• smoked habanero chilli
• chopped
• 900g/2lb fresh cockles
• cleaned and drained (discard any cockles that remain open after cleaning)
• 250ml/9fl oz white wine
• 150ml/5fl oz passata
• salt and freshly ground black pepper
• bunch fresh parsley
• chopped
• crusty bread
• to serve

Directions

• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 5-6 minutes
• or until softened and just starting to brown.
• Add the dried chilli
• the cockles
• white wine
• passata and season
• to taste
• with salt and freshly ground black pepper.
• Cover the pan with a lid and steam the cockles for 4-5 minutes
• shaking the pan occasionally
• until all of the cockles have opened. Discard any cockles that have not opened after five minutes.
• To serve
• stir in the fresh parsley and spoon into bowls. Serve with crusty bread.