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Spaghetti With Telline

Spaghetti With Telline

Spaghetti With Telline

  • Difficulty: Easy
  • Time: 20 min of preparation, 10 min of cooking
  • Type of Cooking: In a pan or pan
  • Doses for: 4 people


  • 400 g of spaghetti
  • 400 g of tellins
  • 2 cloves of garlic
  • extra virgin olive oil
  • parsley


Open the cockles in a very large non-stick pan with a clove of garlic, extra virgin olive oil, and a stalk of parsley. Remove the mollusks that open gradually: the cooking water that they release will be used later to stir the pasta. Peel two-thirds of the cockles (the rest will be used to garnish the dish) and set them aside with a little cooking water. In a non-stick pan, sauté a clove of garlic and a stalk of parsley again, turn off the heat as soon as the garlic is golden brown. Cook the pasta in abundant salted water, drain when al dente and sauté in a pan with the base of garlic and oil, add the cooking water of the cockles gradually and finally the shelled cockles. When the spaghetti is well creamed, serve and finish with a few tellina with the shell (not to give up the traditional gesture of eating them with your hands!), With a drizzle of oil and chopped parsley. Did you like the recipe of Spaghetti with cockles? Discover all the other first course recipes!

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