But having indulged in Southern style cuisine for all that time, for last night's dinner we wanted something lighter than what we've been eating. Chris went out to buy some produce and along with it, a pound of teeny tiny heart-shaped cockles that he thought would be great in a summery pasta dish. We used a garlic-parsley angel hair we bought at the farmers market a few weeks ago and made a tangy sweet sauce with Sicilian lemon vinegar. Garlic added a much-needed kick and lemon zest boosted the fresh, light flavor. We liked it a lot, but might try it with some red pepper flakes next time. Can't find lemon vinegar? Use white wine vinegar and add a bit of lemon juice. Plain angel hair will work nicely as well.
1 tablespoon olive oil