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Gallery Spaghetti with Baked Onions and Cockles Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 pound cockles or small littleneck clams, scrubbed well 2 yellow onions (1 1/2 pounds), thinly sliced 2 small tomatoes, halved 12 cherry tomatoes, halved 1/4 cup oil-cured black olives, pitted and coarsely chopped 1/4 cup dry white wine 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh thyme 1 tablespoon chopped fresh oregano Coarse salt and freshly ground pepper 1 pound spaghetti 1 tablespoon unsalted butter, room temperature 1/4 cup coarsely chopped fresh flat-leaf parsley
Gallery Spaghetti with Baked Onions and Cockles
Recipe Summary Servings: 4
Gallery
Spaghetti with Baked Onions and Cockles
Spaghetti with Baked Onions and Cockles
Spaghetti with Baked Onions and Cockles
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 pound cockles or small littleneck clams, scrubbed well 2 yellow onions (1 1/2 pounds), thinly sliced 2 small tomatoes, halved 12 cherry tomatoes, halved 1/4 cup oil-cured black olives, pitted and coarsely chopped 1/4 cup dry white wine 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh thyme 1 tablespoon chopped fresh oregano Coarse salt and freshly ground pepper 1 pound spaghetti 1 tablespoon unsalted butter, room temperature 1/4 cup coarsely chopped fresh flat-leaf parsley
Directions
Preheat oven to 375 degrees. Boil water for pasta. Place an 18-by-30-inch piece of foil on a rimmed baking sheet. Place cockles and onions in the middle.
Squeeze seeds and juice from tomatoes (not cherry), and discard. Cut into 1-inch chunks; add to foil packet along with cherry tomatoes. Add olives, wine, oil, thyme, and oregano; season with salt and pepper. Toss to combine. Fold foil into a tight packet; seal ends well.
Bake until onions are tender and cockles have opened, 25 to 30 minutes. Discard any unopened cockles.
About 10 minutes before packet is done, add salt and pasta to boiling water. Cook until pasta is al dente according to package instructions. Drain pasta in a colander; transfer to a serving dish. Dot with butter; toss to coat pasta evenly.
Carefully open packet to allow the steam to escape; turn out contents onto pasta. Toss to combine. Sprinkle with parsley, and serve immediately.
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All Reviews for Spaghetti with Baked Onions and Cockles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaghetti with Baked Onions and Cockles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
