Vongole or Cockles in Potacchio

Vongole in Potacchio

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 2 kg/4½ lb vongole or cockles in their shells
  • 4 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 8 tablespoons finely chopped fresh fennel
  • 250 g/½ lb tomato paste
  • 125 ml/4 fl oz dry white wine
  • 6 tablespoons extra-virgin olive oil
  • pinch of chilli flakes
  • salt and freshly ground black pepper


    Purge the vongole or cockles. Put the vongole or cockles to boil with the wine. When they are open drain them, strain and reserve the liquor. Reject half the shells and rinse the cockles to remove any remaining sand. Fry the garlic, rosemary and half the fennel until the garlic is golden. Add the tomato paste and fry until shiny, pour in the reserved cooking liquor. Let the sauce cook until it gets to a thick consistency. Add the cockles to the sauce, season with salt, pepper and chilli to taste, stir in the remaining fennel. Serve as part of an antipasto di mare.