Creamy spaghetti with cockles and parsley

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 kg cockles
• 2 500 g spaghetti
• 3 4 tablespoons olive oil
• 4 parsley
• 5 250 g liquid cream
• Total weight: 1,810 grams

Times:

Preparation	Cooking	Start to finish
46 min.	13 min.	59 min.

Step by step recipe

1	Prepare and cook 1 kg cockles.
2	Remove all the shells, place the cockles in a bowl, and reserve a small glass of their cooking juices.
3	Cook the pasta for 3 minutes less than scheduled (it will cook again in the pan), then drain.
4	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.
5	Pour in the spaghetti, stir for 1 minute, then remove and discard the parsley stems.
6	Pour in 250 g liquid cream and the glass of cockle juice and mix well.
7	Add the cockles and chopped parsley. Stir again for 1 or 2 minutes, just long enough to reheat the cockles.
8	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.

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