Creamy spaghetti with cockles and parsley


Creamy spaghetti with cockles and parsley
Parsley-flavored spaghetti with cockles, tied together with a creamy sauce made from the cockles cooking juices.
14 K 2.7/5 (7 reviews)
Grade this recipe:
Keywords:
Last modified on: October 29th 2023
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Creamy spaghetti with cockles and parsley
Prepare and cook 1 kg cockles.

Stage 2 - 15 min.
Creamy spaghetti with cockles and parsley
Remove all the shells, place the cockles in a bowl, and reserve a small glass of their cooking juices.

Stage 3 - 8 min.
Creamy spaghetti with cockles and parsley
Cook the pasta for 3 minutes less than scheduled (it will cook again in the pan), then drain.

Stage 4 - 2 min.
Creamy spaghetti with cockles and parsley
In a large frying pan over high heat, pour in 4 tablespoons olive oil and when hot, add the parsley stems (set the leaves aside).

Cook for 1 or 2 minutes, stirring occasionally, as the oil will take on the taste of the parsley.

Stage 5 - 1 min.
Creamy spaghetti with cockles and parsley
Pour in the spaghetti, stir for 1 minute, then remove and discard the parsley stems.

Stage 6 - 1 min.
Creamy spaghetti with cockles and parsley
Pour in 250 g liquid cream and the glass of cockle juice and mix well.

Stage 7 - 2 min.
Creamy spaghetti with cockles and parsley
Add the cockles and chopped parsley.

Stir again for 1 or 2 minutes, just long enough to reheat the cockles.

Stage 8
Creamy spaghetti with cockles and parsley
Serve immediately.
Remarks
You could also use other shellfish, such as mussels or clams.

For a thicker, creamier sauce, add 1/2 ladle of starch-rich spaghetti cooking water to the cockle cooking juices in step 6.
Keeping: Enjoy immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe130 RDI=50 %360 RDI=30 %170 RDI=30 %3,430 RDI=170 %14,360 RDI: 170 %
Per 100 g7 RDI=3 %20 RDI=2 %9 RDI=1 %190 RDI=9 %790 RDI: 9 %
Per person30 RDI=10 %90 RDI=8 %40 RDI=6 %860 RDI=40 %3,590 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites, Gluten, egg
How much will it cost?
  • For 4 people : 7.80 €
  • Per person : 1.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Croute à thé
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.
May 5th 2021306 K 14.9 1 hour 15 min.
Eggs "en cocotte" with spinach
Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top.
May 10th 2023139 K5 1 hour 15 min.
Fine multi-tomato tart
Fine multi-tomato tart
This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
October 14th 201852 K 60 min.
Baked eggs with chicken and spinach
Baked eggs with chicken and spinach
A classic recipe for baked eggs (œufs cocotte), cooked in ramekins with a base layer of spinach and diced chicken.
March 29th 202039 K4 30 min.
Apricot jelly
Apricot jelly
An apricot jelly is made using only the pulp of the fruit, removing the skin and any fibrous parts, which requires some cooking. The result is a much smoother, more pleasant preparation, a little less tart than a classic jam.
July 16th 202320 K 2 hours 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page