Elle & Vire Recipes
by Sébastien Faré

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

4 persons

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
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

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


    • 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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