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Before starting this Pasta Salad with Cockles recipe, make sure you have organised all the necessary ingredients.
Thoroughly rinse the cockles with water and strain. Transfer the cockles into a saucepan with the white wine.
Bring to a boil...
... and cover with a lid...
... until the cockles are open.
In the meantime, cook the pasta in salted boiling water. Refer to the instructions on the package for pasta cooked 'al dente'.
Drain and cool with cold water.
Pour the drained pasta in a bowl, together with 60 ml of olive oil.
Remove the cockles from the shells, except for a few which should be reserved in their shell.
Add the cockles to the pasta, then the pine nuts.
Cut the feta cheese into small dices. Set aside.
Cut the tomatoes in half. Seed and cut into small pieces.
Add the tomatoes and feta cheese to the pasta, and the content of 1 or 2 ladles of the cockles cooking juice.
Add the chopped basil.
Combine well. Adjust the seasoning if needed. Serve in verrines and place a few cockles in their shells on top. This delicious salad should be enjoyed cold.
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