Tagliatelle with cockles
In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute.
The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce.
The tagliatelle are cooked alongside, then the cockles are added with spring onions and the sauce.
The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce.
The tagliatelle are cooked alongside, then the cockles are added with spring onions and the sauce.
2 hours 20 min.
Easy
4 people
6 IngredientsLast modified on: June 24th 2018
For 4 people, you will need:
- 1
500 g cockles - 2
150 ml liquid cream - 3
300 g Pasta - 4
100 g spring onion (scallion) - 5
parsley - 6
3 tablespoons olive oil - Total weight: 1,095 grams
Change measures:
Times for this recipe
Preparation: 1 hour 40 min.
Cooking: 40 min.
All in all: 2 hours 20 min.
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 2 - 15 min.
Prepare the cream sauce
Save the cooking juices and transfer to a small sucepan.
Put on medium heat and reduce by 3/4.
Stage 3 - 15 min.
Pour 150 ml liquid cream into the pan, pepper, but do not salt. Stir well, then leave to thicken on low heat.
Stage 4 - 6 min.
Cook the pasta
Meanwhile, cook the pasta, then set aside.Stage 5 - 5 min.
Stage 6 - 2 min.
Pour 3 tablespoons olive oil into a large pan on medium heat.
When hot, add the onion, salt and pepper. Cook for 1 or 2 minutes.
When hot, add the onion, salt and pepper. Cook for 1 or 2 minutes.
Stage 7 - 2 min.
Tip the pasta into the pan, add the cockes and cream sauce. Mix well.
Stage 8 - 1 min.
Finish with the chopped parsley; stir this in and your pasta is ready.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 220 RDI=20 % | 110 RDI=20 % | 2,130 RDI=110 % | 8,900 RDI: 110 % |
| Per 100 g | 6 RDI=3 % | 20 RDI=2 % | 9 RDI=1 % | 190 RDI=10 % | 810 RDI: 10 % |
| Per person | 20 RDI=7 % | 60 RDI=5 % | 30 RDI=4 % | 530 RDI=30 % | 2,220 RDI: 30 % |
How much will it cost?
- For 4 people : 4.20 €
- Per person : 1.05 €
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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: How to prepare cockles, Cockles and cabbage with smoky cream sauce, Breton style shellfish and vegetable soup, Crusty cockle tart, Fisherman's Ragout, ... See them all 7
Pasta
Like these other recipes: Pasta with pesto and preserved tomatoes, Butterfly pasta with smoked trout, Mozzarella pasta bake, Pasta with mustard-cream sauce, Country-style spring pasta, ... See them all 16
Liquid cream
Like these other recipes: Polenta with spinach and soft-poached egg, Fish fillet with leeks and mustard cream, Rice and peas, Sea bass with coriander cream en papillote, Two-cheese vegetable gratin, ... See them all 170
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Minestrone, Baked salmon fillet, Mixed salad, Spring courgette and tuna salad, Gratin "grilled inside", ... See them all 77
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The 1 comment already posted on this recipe
Cheers!
Liz