Put your cockles in a bowl and then cover with water, adding about 1 tbsp of salt. If you can get seawater then even better. Leave them covered like this for about 40 min. This helps to clean them and remove any sand they may have inside.
Drain the water from the bowl and then add your olive oil to a large frying pan and set on a high heat. When the oil is hot, add the cockles and cook until they start to open.
Add the chopped garlic and stir.
After about 1 minute add the white wine.
When you see that the cockles are starting to loose some liquid and that the alcohol has evaporated (which you will smell) add the handful of parsley. Stir for a few seconds and then serve.
Garnish with half a lemon – and leave it to you guests to choose whether to add lemon or not!
