Coffin Bay Cockle Linguine with White Wine Sauce Recipe

Coffin Bay Cockle Linguine with White Wine Sauce Recipe


Immerse yourself in the flavours of Coffin Bay with our Cockle Linguine. Succulent Cockles from South Australia's pristine waters are bathed in a delicate white wine and garlic sauce, creating a dish that perfectly captures the essence of the coastline. Served with linguine, this is a taste of South Australia waiting to be savoured.


  • 1 kg Coffin Bay cockles, cleaned
  • 3 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 400g linguine, cooked
  • Fresh parsley, chopped for garnish
  • 1 lemon, cut into wedges
  • Salt and pepper, to taste


  1. Cook Linguine
    1 Cook Linguine

    Boil linguine in salted water until al dente, about 8-10 minutes.

  2. Clean the Cockles
    2 Clean the Cockles

    Rinse Coffin Bay cockles under cold water to remove any sand or debris.

  3. Sauté Garlic
    3 Sauté Garlic

    Heat olive oil in a pan, add finely chopped garlic, and sauté until fragrant.

  4. Cook the Cockles
    4 Cook the Cockles

    Add the cockles to the pan, pour in white wine, cover, and steam until they open, usually about 5-7 minutes. Season with salt and pepper to taste during this step.

  5. Finish and Serve
    5 Finish and Serve

    Toss cooked linguine in the pan with the cockles, garnish with chopped parsley, and serve with a wedge of lemon.

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