Tagliatelle with cockles and prawns / light garlic & ginger cream - Catering - Elle & Vire Professio
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!
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Cooking tools:
- Stockpot
- Colander
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Kitchen timer
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
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