Cook 600 g spaghetti al dente.
Chop 3 garlic cloves, 1 onion, chilli pepper and fry all of it in oil. Add the cockles (1 kg) and fry for a minute. Pour 2 dl wine over the clams and cook until the clams opens. Add the cooked spaghetti, 3 tbsp spaghetti water and some butter to the cockles. Garnish with chopped parsley.