Linguine with Cockle Sauce (even better than Clam Sauce)

Wow, that old saying of “You learn something new every day,” really is true, isn’t it?  I was thinking of writing a cute little title for this dish, playing on an old Mother Goose rhyme; Mary, Mary, quite contrary…etc, until I read the history and significance of the rhyme.  Um, let’s not use that particular imagery on the cooking blog. Yikes! So, a simple title will have to suffice, because the only other clever thing I can think up using the word, “cockle,” is probably also inappropriate for a cooking blog. lol

It’s Cockle season!  Yes!  Cockles are (in my opinion) better than clams….they are a type of mollusk, small and heart shaped, and if you really would like to know all about them, here is a link to Wikipedia detailing the exact nature of the creature.  What Wikipedia doesn’t tell you, though, is that the cockle is delicious!  It’s sweeter than a clam, and quite tender and succulent.

ZenChef over at Chefs Gone Wild made a delectable looking clam risotto the other day, which I had planned on trying this week.  Unfortunately, my market’s clams left much to be desired.  Which is strange, considering that they are almost always available and fresh and begging to be purchased and made into something wonderful.  They did, however, have cockles, and I think that I’m almost happy that the cockles were screaming at me instead.  The delicately sweet flavor lends itself really, really well to this garlicky white sauce,  And over pasta?  Yum.  I will definitely try Zen’s delicious risotto soon, though.