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

For
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 chopped flat-leaf parsley
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

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
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
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!