Creamy spaghetti with cockles and parsley
Parsley-flavored spaghetti with cockles, tied together with a creamy sauce made from the cockles cooking juices.
7,808 2.7/5 based on 6 reviews
Last modified on: October 29th 2023
Keywords for this recipe: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
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 46 min. | 13 min. | 59 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 15 min.
Remove all the shells, place the cockles in a bowl, and reserve a small glass of their cooking juices.
Stage 3 - 8 min.
Cook the pasta for 3 minutes less than scheduled (it will cook again in the pan), then drain.
Stage 4 - 2 min.
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.
Cook for 1 or 2 minutes, stirring occasionally, as the oil will take on the taste of the parsley.
Stage 5 - 1 min.
Pour in the spaghetti, stir for 1 minute, then remove and discard the parsley stems.
Stage 6 - 1 min.
Pour in 250 g liquid cream and the glass of cockle juice and mix well.
Stage 7 - 2 min.
Add the cockles and chopped parsley.
Stir again for 1 or 2 minutes, just long enough to reheat the cockles.
Stir again for 1 or 2 minutes, just long enough to reheat the cockles.
Stage 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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,430 Kcal or 14,361 Kj | 130 gr | 356 gr | 165 gr |
| 172 % | 50 % | 34 % | 25 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 190 Kcal or 795 Kj | 7 gr | 20 gr | 9 gr |
| 9 % | 3 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 858 Kcal or 3,592 Kj | 33 gr | 89 gr | 41 gr |
| 43 % | 13 % | 8 % | 6 % |
How much will it cost?
- For 4 people : 7.79 €
- Per person : 1.95 €
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)
 | Cockles: You can get more informations, or check-out other recipes which use it, for example: Breton style shellfish and vegetable soup, Tagliatelle with cockles, Fillets of sole Dieppoise, Crusty cockle tart, Cockles and cabbage with smoky cream sauce, ... All |
 | Spaghetti: You can check-out other recipes which use it, like for example: Spaghetti Carbonara, Spaghetti with mussels and basil, Spaghetti with tomatoes and pesto, Spaghetti with smoked salmon, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Duet of creamed cauliflower and cabbage , Roquefort sauce, Tenderloin steak with beetroot tops and mushrooms, Breton leek and mushroom tart, Beurre blanc sauce, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Turban of sole with langoustines, Saltimbocca, Beans with tomatoes, Mediterranean toast, ... All |
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