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
8 people
6 IngredientsLast modified on: June 24th 2018
For 8 people, you will need:
- 1
4 cups + 3 tablespoons cockles - 2
1 1⁄3 cup liquid cream - 3
2 2⁄3 cups Pasta - 4
1 cup spring onion (scallion) - 5
parsley - 6
6 tablespoons olive oil
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 1 1⁄3 cup 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 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.
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 | 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 % |
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)
Cockles
You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Breton style shellfish and vegetable soup, Cockles and cabbage with smoky cream sauce, Crusty cockle tart, Fisherman's Ragout, ... See them all 7
Pasta
Like these other recipes: Pasta with mustard-cream sauce, Mozzarella pasta bake, Spaghetti with mushrooms, Pasta with green asparagus, Sunday night pasta, ... See them all 15
Liquid cream
Like these other recipes: Bourguignon potatoes , Fresh spinach with cream, Icelandic-style fish and vegetable pie, Sausage with duchess potatoes and a Mont d'Or fondue , Gratin of leeks with Morbier cheese, ... See them all 165
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Kalamata Salad, Deep leek and potato quiche, Pea and avocado salad, Kérinou slices, Langres-style spinach, ... See them all 74
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The 1 comment already posted on this recipe
Cheers!
Liz