Tagliatelle with cockles


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.
149 K 3.9/5 (30 reviews)
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Last modified on: June 24th 2018
For 8 people, you will need:

Change to the quantities for:
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 1 - 1 hour 30 min.
Tagliatelle with cockles

Prepare the cockles


Prepare 1 kg cockles.

Set aside.

Stage 2 - 15 min.
Tagliatelle with cockles

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.
Tagliatelle with cockles
Pour 300 ml liquid cream into the pan, pepper, but do not salt. Stir well, then leave to thicken on low heat.

Stage 4 - 6 min.
Tagliatelle with cockles

Cook the pasta

Meanwhile, cook the pasta, then set aside.

Stage 5 - 5 min.
Tagliatelle with cockles

Combine everything


Chop 200 g spring onion (scallion) and parsley.

Stage 6 - 2 min.
Tagliatelle with cockles
Pour 6 tablespoons olive oil into a large pan on medium heat.

When hot, add the onion, salt and pepper. Cook for 1 or 2 minutes.

Stage 7 - 2 min.
Tagliatelle with cockles
Tip the pasta into the pan, add the cockes and cream sauce. Mix well.

Stage 8 - 1 min.
Tagliatelle with cockles
Finish with the chopped parsley; stir this in and your pasta is ready.
Remarks
Or course, you can use any other kind of pasta you like instead of the tagliatelle.

If you do not have any spring onions, use an ordinary onion or shallot.
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 recipe150 RDI=60 %450 RDI=40 %210 RDI=30 %4,250 RDI=210 %17,790 RDI: 210 %
Per 100 g6 RDI=3 %20 RDI=2 %9 RDI=1 %190 RDI=10 %810 RDI: 10 %
Per person20 RDI=7 %60 RDI=5 %30 RDI=4 %530 RDI=30 %2,220 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites, Gluten, egg
How much will it cost?
  • For 8 people : 8.40 €
  • 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)
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The 1 comment already posted on this recipe
  • This sounds absolutely delicious! I shall probably do it on Tuesday. I really am enjoying your site, it's all so clear and easy to follow.

    Cheers!
    Liz
    Posted by Liz june 24th 2018 at 14:17 n° 1

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