Baked Cockles with Pesto & Panko

I happened upon this dish a few summers ago. I had been neglecting grocery shopping, so the kitchen cupboards were near empty, aside from my sacred collection of tinned fish, a smidge of jarred pesto, and a block of cheese in the fridge. On a whim- and perhaps some hunger desperation- I mixed what I had together and tossed it in the oven. Needless to say, I was extremely happy with the results. This little baked dish packs a satisfying umami and herbaceous flavor that's easy and fast to make. Homemade pesto is ideal, but don’t pressure yourself if you’re seeking ease and speed.  Pile on the herbs and eat it with your favorite baguette, or some club crackers. 

1 3.9 oz tin Island Creek X Mariscadora Cockles
½ cup Parmigiano-Reggiano, shredded 
2 teaspoons panko bread crumbs
2 tablespoons pesto
Red pepper flakes to taste
Italian flat leaf parsley for garnish 
A crusty baguette or crackers for serving

1. Preheat the oven to 450ºF. 

2. Strain and place cockles into a small baking dish. 

3. Mix the pesto, 1 tablespoon pesto, and half of the cheese in with the cockles. Making sure to coat the cockles evenly. Top the mixture with the remaining cheese and the panko, and place on the top rack in the oven.

4. Bake for 5-8 minutes, or until the cheese has become an even golden brown color. 

5. Remove from the oven, add some parsley, and serve while still hot. 

This post is a paid collaboration with the wonderful, Island Creek Oysters.