Ingredients :

• 300 grams of clams
• 800 grams of cockles
• 1 handful of parsley
• 2 cloves of garlic
• 1 can of diced tomatoes
• 1 glass of white wine
• 3 tablespoons of olive oil
• 1 tiny bit of chilli
• salt and pepper
• 400 g of Spaghetti

Preparation:

• Wash the cockles and clams well and let them stand for at least 3 hours in salt water. Change the water regularly to eliminate the sand.

• In a frying pan with a little olive oil, fry the garlic and parsley, add a small piece of chilli cut into rings and add the shellfish. Let cook for 5 minutes. When the shells open, they are ready. Add the can of diced tomatoes and 1 glass of white wine. Simmer for 5 minutes. Let cook for another 5 minutes.
  

• In the meantime, boil water in a saucepan, add a handful of coarse salt and plunge in the spaghetti, cook for 7 to 8 minutes and drain.
  
  

• Combine spaghetti and sauce in a large saucepan. Sauté for 1 minute over very high heat.
  
  

• Serve immediately.