Difficulty: Easy

Preparation and cooking time: 30 mins

For 2 people

Ingredients:

• 200 g moghrabieh
• 2 tbsp olive oil
• 2 garlic cloves
• 1 shallot
• 1 bunch parsley
• 500 g clams or cockles
• 1 glass white wine
• 1 pinch salt and pepper

Preparation:

1. In a mixing bowl filled with salted water, soak the cockles for 2h to clean them from sand.
2. In a big pot of boiling salted water, cook the moghrabieh over low heat for 40 mins.
3. Chop the parsley and the shallot then set aside.
4. Crush the garlic cloves with a fork then set aside.
5. In a pan, sauté the olive oil, the garlic cloves, the shallot and the parsley for 5 mins.
6. Add the cockles and drizzle with the white wine, then cook for 5 mins with the lid on (the shells should open).
7. With a skimmer, remove the shells.
8. Add the moghrabieh to the sauce in the pan and mix.
9. In a plate, place the moghrabieh then add the cockles and a pinch of salt and pepper.