Creamy spaghetti with cockles and parsley

Prepare and cook 1 kg cockles.

Remove all the shells, place the cockles in a bowl, and reserve a small glass of their cooking juices.

Cook the pasta for 3 minutes less than scheduled (it will cook again in the pan), then drain.

In a large frying pan over high heat, pour in 4 tablespoons olive oil and when hot, add the parsley stems (set the leaves aside).

Cook for 1 or 2 minutes, stirring occasionally, as the oil will take on the taste of the parsley.

Pour in the spaghetti, stir for 1 minute, then remove and discard the parsley stems.

Pour in 250 g liquid cream and the glass of cockle juice and mix well.

Add the cockles and chopped parsley.

Stir again for 1 or 2 minutes, just long enough to reheat the cockles.

Serve immediately.