Recipe Tagliatelle with cockles and prawns / light garlic & ginger cream

To prepare this dish

Ingredient list

Tagliatelle with cockles and prawns

1 kg black squid-ink tagliatelle
50 g olive oil
1 kg cockles
250 g white wine
1 garlic clove
fleur de sel
ground black pepper

Light garlic & ginger cream

700 g Cooking Cream Sour Taste
2 cloves of garlic
70 g fresh ginger
1/4 bunch persil plat ciselé
150 g cockle juice
fleur de sel
ground black pepper

Plating

30 medium shelled prawns
1 pod chopped garlic
25 g oil
50 g butter
finely chopped flat parsley
fleur de sel
ground black pepper

Elle & Vire products used

Cooking Cream Sour Taste

The recipe,
step by step

1. 1

   Tagliatelle with cockles and prawns

   • Wash the cockles well.
   • In a large saucepan, combine the white wine, crushed garlic clove and season with pepper.
   • Reduce by half. Add the cockles and cook until they open.
   • Remove them and set aside.
   • Transfer the cooking liquid to a container and let settle for 1 hour, filter and store in the refrigerator.
   • Remove the cockles from their shells, keeping a few intact for decorating the plate.
   • Cook the tagliatelle in salted boiling water, drain and add the olive oil.
2. 2

   Light garlic & ginger cream

   • Finely grate the ginger and garlic cloves on a microplane.
   • Add to the cream along with the parsley and cockle juice.
   • Correct the seasoning and set aside in the refrigerator.
3. 3

   Plating

   • Just before serving, sauté the prawns in the hot oil.
   • Season and just before they are fully cooked, add the butter and chopped garlic.
   • Plate beginning with the tagliatelle, then the cockles, prawns and finish off with the light garlic & ginger cream.
   • Sprinkle with chopped flat parsley.
   Chef's tip

   Chef ’s tip : Dare to pair Cooking Cream Sour Taste with herbs, spices, fish or white meats... and that goes for hot or cold preparations!

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