Linguine with cockles and langoustine soup
Recipe from La Grande Épicerie de Paris

plat
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
    7.8 €7.80
    For 500 g (15,60 € / kg)

    Langoustine soup

    La Grande Épicerie de Paris
    9.5 €9.50
    For 48 cl (19,79 € / L)

    Beldi lemon

    Le Coq Noir
    6 €6.00
    For 37 cl (16,22 € / L)

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