1. Heat the olive oil in a large frypan (that has a lid) over medium heat and add the onion, garlic and chilli and sauté until onion is translucent.
  2. Add the cockles, white wine and tomatoes. Increase heat to high and cover with the lid.
  3. Cook until the cockles open, shaking the pan occasionally.
  4. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet instructions, retaining a cup of the pasta water.
  5. Add the cooked pasta and parsley to the cockles and toss to combine, adding a splash of the cooking water if necessary, and season with salt and pepper.
  6. Divide pasta amongst bowls or serve on a large platter to share.