– 500 gr of fresh cockles – White wine – 3 c.s. pine nuts – Olive oil – Salt
We wash the cockles well with cold water and leave them for a while in the water so that they release the sand inside them (approximately 1/2 hour).
We cover the bottom of a frying pan with olive oil, when the oil is hot we add the cockles, pine nuts and a little salt, cover the pan and when the cockles begin to open we add a splash of white wine without actually covering them, We continue cooking for a few minutes so that they all open (those that do not open during cooking will have to be removed) and so that the wine is reduced a little.
Once they have opened and the wine sauce has been reduced, remove from the heat and serve very hot.