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
12 people
6 Ingredients- 1
1 litre 500 ml cockles - 2
450 ml liquid cream - 3
900 mls Pasta - 4
300 mls spring onion (scallion) - 5
parsley - 6
9 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 | 210 RDI=80 % | 650 RDI=60 % | 180 RDI=30 % | 5,030 RDI=250 % | 21,080 RDI: 250 % |
| 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 12 people : 10.80 €
- Per person : 0.90 €
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The 1 comment already posted on this recipe
Cheers!
Liz