2 x mixing bowls, large 2lt saucepan, colander and large frying pan

1 onion
2 garlic cloves
1 red chilli
3 tbsp parsley
4 tbsp olive oil
4 tbsp white wine
2 tbsp lemon juice
¼ salt
¼ pepper
300g FREEE Organic Multigrain Penne Pasta
200g shelled cockles

Cockle Sauce

1. Chop the onion into small pieces.
2. Finely dice the garlic cloves.
3. Remove the seeds from the chilli and dice finely.
4. Finely chop the parsley.
5. Put the oil into a large frying pan, add the onions and cook over a gentle heat until it softens.
6. Add the diced garlic and chilli to the pan and cook gently for a further two minutes.
7. Add the wine, lemon juice, chopped parsley, salt and pepper.
8. Stir, cover and remove from the heat.

Cooking Multigrain Penne Pasta 

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.

Multigrain Penne with Cockle Sauce

1. Tip the drained pasta into the frying pan of cockle sauce.
2. Return the pan to the heat for a minute if required to re-heat.
3. Stir in the cockles and serve immediately.