Spaghetti con Telline in salsa bianca ( recipe from Mamma Dina - Umbria)

In Italy sometime you can fin people in water  using a special nest to pick up a cockles.
well they are so testy and fresh that you need to use with spaghetti.



For 3 people

  A fresh cockles bag
  Spaghetti
  q.b parsley
  extra virgin olive oil
  ½ cup white wine
  Chilli if you like

  After you have thoroughly washed the cockles put them in a container with water and salt for about 30 minutes.
  Take a large saucepan add the clams with very little water, place a lid
  to get them to open.

Once I opened remove from the fire take off from the shell, not all of them leave some whole.

  Meanwhile, in a large skillet where he will be skipped the pasta, put the shallots into thin rounds
  a little parsley, olive oil, hot peppers do go on low heat.

Add cockles faded with the wine, I do it evaporate, add two or three tablespoons of pasta water, to the spaghetti to the pan, stirring well.

Add more parsley and serve at the table.