Linguine With New Zealand Cockles

Directions

1. * Note: If you cannot find cockles, that are similar in taste to Manila clams but smaller with colorful heart-shaped ribbed shells, you can substitute Manila clams, littleneck clams, or possibly mussels in this recipe.
2. Bring a large pot of water to a boil. Add in salt. Drop the pasta into the boiling water; stir to keep pasta from sticking together. Cook till al dente according to package directions.
3. Meanwhile, heat extra virgin olive oil in a large saucepan over medium-low heat. Add in garlic and chiles, and cook for 1 minute, being careful not to let it brown. Stir in parsley, lemon zest, salt, and pepper; cook for 1 minute. Add in cockles, and stir till well coated; cover tightly. Increase heat to medium-high, and cook just till cockles begin to open, 4 to 6 min.
4. Sprinkle cockles with vinegar, and cook, uncovered, till vinegar has evaporated, about 1 minute.
5. When pasta is done, drain it, and transfer to a large platter. Remove cockles from broth, and place on pasta. Cook broth for 1 minute more. Remove from heat, and spoon broth over cockles. Serve immediately, garnished with basil.
6. This recipe yields 4 to 6 servings.