Cockle with Tomato Sauce

Ingredients:

1 kg of cockles soaked in cold water seasoned with salt for 2 hours

80 ml of oil

1 small chopped onion

2 chopped garlic cloves

2 diced ripe tomatoes

1 chilli

250 ml of white wine

2 tablespoons of tomato pulp

Chopped parsley

Salt q.s.

Preparation:

1. In a saucepan, heat the oil, onion and garlic.

Stir and let it simmer slightly.

Add the chilli and the tomato.

Stir and let it cook a little longer.

2. When the tomato starts to fall apart, add the white wine and tomato pulp.

Season with some salt pebbles and stir.

Bring to a boil, until the sauce is smooth.

3. Add the washed and drained cockles.

Finally, add the parsley and stir very well so that the cockles are tasty.

Let it cook over a strong heat.

When the shells are open, remove and serve.