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

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

www.elle-et-vire.com

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 Light garlic & ginger cream 700 g

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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 chopped flat-leaf parsley
  • 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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