Cockles are collected by hand on the beaches of the Galician coast at low tide. Because of the richness of the waters, their flavor is unbeatable. They are seasoned only with sea salt.
APPLICATIONS: Stir them into spaghettini sauced with oil, garlic, parsley, and a pinch of lemon zest just before serving. Fold into an omelet or simply open the tin and serve with lemon or lime.