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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.
Last 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
Times for this recipe
Preparation
1 hour 40 min.
Cooking
40 min.
All in all
2 hours 20 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 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 | 74 RDI=114 % | 223 RDI=84 % | 105 RDI=144 % | 2,125 RDI=106 % | 8,897 RDI: 106 % |
| Per 100 g | 6 RDI=10 % | 20 RDI=8 % | 9 RDI=13 % | 194 RDI=10 % | 813 RDI: 10 % |
| Per person | 18 RDI=28 % | 55 RDI=21 % | 26 RDI=36 % | 531 RDI=27 % | 2,224 RDI: 27 % |
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: Crusty cockle tart, Fillets of sole Dieppoise, Creamy spaghetti with cockles and parsley, How to prepare cockles, Cockles and cabbage with smoky cream sauce, ... See them all 7
Liquid cream
Like these other recipes: Gratin of potatoes with morels and yellow wine, Sautéed pork with mushrooms in a cream sauce., Cauliflower and chickpea purée, Langoustine gratin, Cervelle de Canut, ... See them all 175
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Cretan salad, Minestrone, Kérinou slices, Duet of creamed cauliflower and cabbage , Chickpea salad, ... See them all 82
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The 1 comment already posted on this recipe
Cheers!
Liz