Recipe by Chef Dennis Leslie

Serves 4

500g spaghetti
extra virgin olive oil
5 cloves garlic, finely chopped
4 large red chillies, deseeded and finely sliced
1kg cockles
1 cup white wine (use some of the Innes Vineyard Pinot Gris if you can spare some!)
1 bunch parsley, finely chopped
sea salt
black pepper


  1. Place about 5 litres of water on the boil and add 1 tablespoon salt into the water.
  2. Add the pasta to the water and cook until al dente.
  3. While the pasta is cooking, heat up a large frying pan with deep sides on high heat for about 2 minutes.
  4. Add a splash of olive oil.
  5. Add the garlic and chilli and sauté for about 1 minute on high heat or until fragrant.
  6. Add the white wine, closely followed by the cockles then place a lid on the pan and cook for about 2 minutes or until the cockles open up.
  7. Take the lid off, make sure the cockles have had enough time to open up, then strain the pasta and add to the frying pan.
  8. Season with salt and pepper.
  9. Divide into bowls and garnish with chopped parsley.
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