Pasta with cockles

Quick and easy pasta with clams and asparagus, an excellent recipe.

Alert, a delicious meal is coming soon. Stop looking if you want to delight your guests; we're starting a clam pasta with white and green asparagus. The balance of flavors promises to be perfect. The sweetness of the white asparagus will soften the strong taste of the green asparagus and the saltiness of the seafood. We also promise a real play on textures. With the crunch of vegetables and the tenderness of shellfish, to enhance the al dente consistency of starchy foods.

Shellfish on your plate

Nutritionally, since it's still important to think about your figure when you want to treat yourself. This dish is rich in fiber, vitamins, minerals, protein, omega-3, iron, zinc... in short, it's a bit like Panoramix's magic potion, but made with your own two hands. Because yes, it's a promise, these cockle pasta are quick and easy to prepare. No more hours spent in the kitchen while your friends enjoy a drink. However, don't overdo it on the peanuts and chips; you need to save room for this delicious combo of colors to come on your plate. Consider using seasonal produce, like asparagus. This is an opportunity to enjoy optimal flavor while supporting sustainable and environmentally friendly cuisine.

The menu is quick and easy to prepare, ideal for an elegant dinner without spending hours in the kitchen. Visually, the combination of the green and white colors of the asparagus makes the dish attractive, perfect for impressing your guests. By using seasonal produce like asparagus, you can enjoy its optimal flavor while supporting sustainable and environmentally friendly cooking. In short, this dish combines simplicity, health, and sensory pleasure; it's a perfect choice for a balanced and delicious meal.

The Right Tools

Grab the Ultimate Chef's Knife to start preparing this delicious pasta clam recipe. Or pasta with clams. It doesn't matter, what matters is what you put in it. Thanks to our friend, Chef Olivier Le Corre who created this dish that we love. And above all, thank you for agreeing to share its secrets with us!

If you love chiseling, slicing, and using the sharpness of your kitchen knives to their fullest, this culinary treasure is for you.

The chef's tip? Trim the green asparagus with your paring knife instead of peeling them; you'll waste less material!

For cooking pasta, we obviously recommend using one of our stainless steel saucepans with lids, or a stainless steel saucepan for cooking.

So, who's up for this chef's meal?

Ingredients (serves 4)

• 1 bunch of green asparagus

• 1 bunch of white asparagus

• 2 large handfuls of shellfish (ideally, allow 1.5 kg of cockles for 4 people)

• 1 liter of single cream

• The starchy food of your choice (we opt for spaghetti or linguine)

• 1 bunch of wild garlic

• 50g pine nuts

• 1 bunch of thyme

• 1 shallot and 1 clove of garlic

• Olive oil (2 tbsp)

• Salt and pepper

Recipe steps:

Make a delicious pesto

• Peel your garlic cloves and cut them into quarters with your Chef's knife Ultimate

• In a blender, combine the pine nuts and peeled garlic cloves.

• Add olive oil (be generous)

• Blend until the mixture is as liquid as water and forms your pesto sauce.

Cook the cockles

• Throw the shellfish in a large frying panvery hot with thyme and chopped shallot

• Cover quickly and simmer for 5 minutes

• As soon as they are just open, turn off the heat and remove them from the pan.

Cook a creamy sauce

• Cut the white asparagus spears, then cut them into rounds.

• Peel the Asparagus

• Trim the ends of the green asparagus to avoid peeling them

• Then cut the stems off the green asparagus

• Place everything in a saucepan (stems AND peelings) and cover halfway with single cream

• Simmer with two tablespoons of pesto and add the cooking juices from the clams.

• After cooking for about 10 minutes, strain the sauce through a sieve to keep only the liquid.

Cook the pasta and serve.

• Cook your spaghetti, linguine, penne, and farfalle (delete as appropriate) in boiling water, then toss them in a sauté pan with the strained sauce.

• Arrange the pesto on the bottom of the plate.

• Serve on top with the remaining finely chopped wild garlic. your atma chef's knife,

• Cut the green and white asparagus cooked in the sauce in half with your paring knife.

• Add the asparagus pieces and shellfish to your plates and enjoy within minutes!

Twist your shells with pasta

With white wine, citrus fruits, shallots, fresh herbs, spices, sautéed vegetables, tomatoes, or seafood (like clams or clams). It's really up to you. No comments needed... Enjoy!

You can also recycle the empty shells for a craft workshop. A way to combine business with pleasure in just a few seconds.

And what about derivatives of this excellent recipe?

You can let your imagination run wild and become a little Ratatouille in your kitchen. Pasta with cockles, garlic, and chopped parsley, Italian-style with crushed tomatoes or flambéed shallots... Anything goes. And what about drinks? A delicious white wine like a Chardonnay or Sauvignon will brighten up the kilos of clams you've devoured.

Also think about the tableware to create a truly wow effect! Colorful soup plates or a gold fork and spoon. You can serve the clam juice in a soup tureen on the table, so you can continue to drizzle the broth over the contents of your plates throughout dinner. In short, have fun!

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