My summer lobster and cockles linguine

Yield 2 portions



  1. Boil the pasta according to packet instructions in salted water. Drain and reserve 2 ladles of cooking liquid, about 100 ml.
  2. While boiling the pasta, add to the large pan olive oil and shallot, let it cool but not blacken.
  3. Add the cockles, toss them around a bit and flush with white wine and cooking liquid. Close the pan with the lid and simmer for 8 minutes while tossing the pan every few minutes. Remove the lid and disregard the unopened clams, they are funky and may make you sick.
  4. Add the cooked linguine and the parley, splash of olive oil and toss. Serve with the lobster halves and leftover wine.

Recipe by Leeks and High Heels at