Before starting with the recipe, to prevent the basil leaves from oxidizing, blanch them in boiling water for 1 minute, drain the water, and then dry the leaves with kitchen paper. Crush the basil well with the olive oil: we have our basil oil.
At the same time, boil water in a pot and add the pasta with a little salt and a thread of olive oil. Cook them as long as they come out in the package.
Wash and cut the chard, including the stems, into pieces about 2 cm thick.
Cut the garlic into slices and brown them in a frying pan with a little olive oil. Add the chard and cover. Lower the heat and let them cook with their own steam for a few minutes. Add the cooked pasta and mix.
In another pot, steam the cockles until they are all open. Remove from heat and strain to remove all impurities.
Add the cockles to the pasta together with the basil oil.