Linguine with cockles and langoustine soup
Recipe from La Grande Épicerie de Paris
Preparation 25 minutes
Cooking 20 minutes
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
1To 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.
2Unwrap the boutargue and set it aside.
3Cook the pasta in a large pot of boiling water.
4Chop the chives and finely dice the lemon confit. Set aside.
5Roughly 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.
6Add 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.
7Remove 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.