Pasta with clams and cockles

Ingredients:

• 30 mixed shells
• 1 pint of whipping cream
• 1 shallot, chopped
• 1 clove garlic, chopped
• Lemon
• Olive oil
• Fresh chives, chopped
• Salt and pepper
• White wine
• Pasta

Method:

Start by rinsing and cleaning the shells under cold water. (Tap any shells which are slightly open, if they close shut again, then they are ok to use. Discard any broken or cracked shells).

Next, place a drop of olive oil in a pan, and once warmed, add in the chopped shallot, garlic, cream, and white wine.

As soon as it reaches a boil, add in the shells for two minutes.

Finally, toss in your boiled and drained pasta and serve with a squeeze of lemon and dress with chopped chives.