Tagliatelle with cockles
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
8 people
6 Ingredients- 1
2 lb + 3.2 oz cockles - 2
10.6 oz liquid cream - 3
1 lb + 5.1 oz Pasta - 4
7.0 oz spring onion (scallion) - 5
parsley - 6
6 tablespoons olive oil
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.
Stage 4 - 6 min.
Cook the pasta
Meanwhile, cook the pasta, then set aside.Stage 5 - 5 min.
Stage 6 - 2 min.
When hot, add the onion, salt and pepper. Cook for 1 or 2 minutes.
Stage 7 - 2 min.
Stage 8 - 1 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 450 RDI=40 % | 210 RDI=30 % | 4,250 RDI=210 % | 17,790 RDI: 210 % |
| 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 % |
- For 8 people : 8.40 €
- Per person : 1.05 €
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The 1 comment already posted on this recipe
Cheers!
Liz