Cockles.

 

Ingredients: 

1kg cockles

½ can peeled tomatoes 2 onions  

4 tbsp white wine  

2 tbsp tomato pulp olive oil

parsley

1 bay leaf

salt and pepper to taste

Sauté the onions cutted in julienne add, chopped garlic in a drizzle of olive oil (2/3 tbsp) bay leaf, after the onion is softened, add  tomato pulp and diced tomato, cook in low heat for 3/4 minutes. Add the cockles and sprinkle with the wine, season with a pinch of salt and pepper. Cook until the cockles open, shake the pan carefully and add chopped parsley at the end.