Ingredients
Coarse salt
2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
1 fresh red chile, such as Fresno, split open lengthwise
1/2 cup dry white wine, such as Falanghina or Pinot Grigio
2 pounds cockles or littleneck clams, scrubbed and rinsed
1 pound fresh spinach or plain gnocchi
2 tablespoons packed chopped fresh flat-leaf parsley
Preparation
Bring a large pot of salted water to a boil. Meanwhile, heat oil with garlic and chile in a large straight-sided skillet over medium-high. When garlic is golden on both sides, remove from heat and carefully add wine (it will splatter). Bring to a simmer; add cockles and cover pan tightly. Cook until cockles open, about 3 minutes; uncover and remove from heat. Discard any unopened clams.
Meanwhile, cook gnocchi in boiling salted water, stirring occasionally, until just tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water.
Return skillet to medium; stir in reserved cooking water and parsley. Gently add gnocchi, stirring to mix with clams. Divide among 4 bowls; serve immediately.
