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
1 litre cockles - 2
300 ml liquid cream - 3
600 ml Pasta - 4
200 ml 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 | 140 RDI=50 % | 440 RDI=40 % | 120 RDI=20 % | 3,360 RDI=170 % | 14,050 RDI: 170 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 6 RDI=1 % | 180 RDI=9 % | 740 RDI: 9 % |
| Per person | 20 RDI=7 % | 50 RDI=5 % | 20 RDI=2 % | 420 RDI=20 % | 1,760 RDI: 20 % |
- For 8 people : 7.20 €
- Per person : 0.90 €
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Cockles
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The 1 comment already posted on this recipe
Cheers!
Liz