FUSILLI WITH COCKLES OR CLAMS (shellfish)

Today a dish that much like the whole family. You can also do it with clams ...

Ingredients (for 2/3 people)
- 1 fusilli packet
- 1 bay leaf
- salt
- water
- Fried onion and tomato
- Carved garlic and parsley
- 400 grams. cockles or clams (shellfish)
- salt and pepper
- a dash of Sherry or white wine
- olive oil

Boil the fusilli in a pot with water, salt and the bay leaf ... you can also add a splash of olive oil to the water. Let cook -following instructions over-
They have to be "al dente"
Once boiled, drained the water, passed through hot tap water
to remouve the starch and set aside.
In a saucepan you shall proceed to make the sauce with olive oil, onion and grated tomato. You will add the parsley and garlic carved and afterwards, cockles or clams, well washed. 
You will leave them five minutes until they open. Then, you will put the splash of white wine or Sherry.
Once open the shells, add the fusilli and put a little salt and pepper... remouve all with a wooden spoon well and let cook over low heat for 5 minutes more. 
I hope you enjoy it.

You can also do it with spaghetti, macaroni or tallarinas ... any of these pastes are appropriate.