Gluten Free Multigrain Penne with Cockles


  • 1 onion, sliced
  • 4 tbsp olive oil
  • 2 garlic cloves, diced
  • 1 red chilli
  • 4 tbsp white wine
  • 2 tbsp lemon juice
  • 3 tbsp fresh parsley, chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • 300g Freee Multigrain Penne
  • 200g shelled cockles (or 200g cashews soaked overnight in boiling water)


  1. Slice the onion and cook in a large pan in the oil until softened.
  2. Dice the garlic and chilli, add these to the pan and cook for a further two minutes.
  3. Add the wine, lemon, parsley, salt and pepper, then remove from the heat.
  4. Bring a large pan of salted water to a rapid boil and cook the pasta as per instructions on the back of the packet.
  5. Drain the pasta and add it to the sauce.
  6. Return the pan to the heat for a minute then stir in the cockles and serve immediately.