Tagliatelle with cockles and prawns / light garlic & ginger cream - Catering - Elle & Vire Professio

Ingredients

• 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
• 700 g Cooking cream sour taste
• 2 cloves of garlic
• 70 g fresh ginger
• 1/4 bunch persil plat ciselé
• 150 g cockle juice
• 30 medium shelled prawns
• 1 pod chopped garlic
• 25 g oil
• 50 g butter
• finely chopped flat parsley