Linguine with cockles and langoustine soup
Recette proposée par La Grande Épicerie de Paris

plat About 200 g of lemon linguine | 300 g cockles | 25 cl whipping cream | About 200 g of langoustine soup | Espelette chili butter | Some lemon confit | 1 shallot | 1 garlic clove | Fresh thyme, chives - Dry white wine | Boutargue | Coarse salt <ul> <li class="step"> <div class="step-content"> <div class="video-portrait"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/I3lGYa0ln7Q?&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> </div> </div> </li> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">To remove any grit from the cockles, soak them in cold water with a handful of course salt for about 30 minutes. Drain the cockles and set them aside.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Unwrap the boutargue and set it aside.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Cook the pasta in a large pot of boiling water.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Chop the chives and finely dice the lemon confit. Set aside.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Roughly chop one shallot and saut&eacute; it in a frying pan until softened with a knob of Espelette chili butter, a bit of dry white wine, the garlic clove and some fresh thyme.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Add the cockles, cover the pan and cook for a few minutes. Once the cockles have opened, pour in the cream and langoustine soup. Stirring constantly, cook the cockles for a few more minutes in the sauce to allow the flavours to come together.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">Remove the cockles from the heat and stir in the pasta, lemon confit and chives. Garnish each plate with a generous grating of boutargue before serving.</span> </div> </ul> French PT20M PT25M
Difficulty Easy
Preparation 25 minutes
Cooking 20 minutes

Ingredients

Preparation

2 people
About 200 g of lemon linguine | 300 g cockles | 25 cl whipping cream | About 200 g of langoustine soup | Espelette chili butter | Some lemon confit | 1 shallot | 1 garlic clove | Fresh thyme, chives - Dry white wine | Boutargue | Coarse salt
    • 1
      To remove any grit from the cockles, soak them in cold water with a handful of course salt for about 30 minutes. Drain the cockles and set them aside.
    • 2
      Unwrap the boutargue and set it aside.
    • 3
      Cook the pasta in a large pot of boiling water.
    • 4
      Chop the chives and finely dice the lemon confit. Set aside.
    • 5
      Roughly chop one shallot and sauté it in a frying pan until softened with a knob of Espelette chili butter, a bit of dry white wine, the garlic clove and some fresh thyme.
    • 6
      Add the cockles, cover the pan and cook for a few minutes. Once the cockles have opened, pour in the cream and langoustine soup. Stirring constantly, cook the cockles for a few more minutes in the sauce to allow the flavours to come together.
    • 7
      Remove the cockles from the heat and stir in the pasta, lemon confit and chives. Garnish each plate with a generous grating of boutargue before serving.

    Products :

    Linguine with lemon

    La Grande Épicerie de Paris
    €7.80
    500 g (15,60 € / kg)

    Langoustine soup

    La Grande Épicerie de Paris
    €9.50
    48 cl (19,79 € / L)

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