Here is a delicious return from fishing with this easy and quick pasta recipe.
Ingredients for 4 persons :
- 800 g of cockles
- 1 shallot
- 1 clove of garlic
- 30g butter
- 1/2 glass of white wine
- 250 g of pasta (butterfly shape)
- 5 cl of olive oil
- 1/2 bunch of flat-leaf parsley
- 1 handful of baby salad leaves
For the vinaigrette:
- 1 tsp. tablespoon cider vinegar
- 3 tbsp. tablespoons of liquid cream (30% fat)
- Salt, freshly ground pepper
Pasta salad with cockles
For the shells:
- Soak the cockles in several waters.
- Peel, wash and finely chop the shallot and the garlic.
- In a casserole dish, melt the butter, sweat the shallot and garlic in it. Pour in the white wine. Add the cockles, cover and cook, 3 to 4 minutes, until they open.
- Shell the cockles. Filter the juice. Reserve all in the refrigerator.
- Cook the pasta in boiling salted water with coarse salt (cook them al dente). Drain, transfer to a bowl, drizzle with half the olive oil. Let cool and refrigerate.
- Wash, remove the leaves and chop the parsley.
For the vinaigrette:
- In a bowl, pour the vinegar, season with salt and pepper, gradually pour the cream.
- Relax the vinaigrette with a drizzle of the filtered cockle juice. Season to your liking.
- Arrange the pasta, cockles and parsley in deep plates, and sprinkle with vinaigrette. Distribute a few young shoots. Enjoy fresh!
Pasta is always an excellent medium to enhance the aromas of a preparation. Here, it is the iodine character of the seashells that is emphasized while the salty dimension of the dish is attenuated by the tangy notes of the vinaigrette.
Fans of freshness will preferably choose a white with sustained acidity but which is discreet on the aromatic level in order to avoid dominating the subtlety of the maritime character of the finish. Thus a Gros Plant du Pays Nantais will happily play this score. Those who want a more tender alliance will prefer a rosé like a Fief Vendéen, the Atlantic junction of the vineyards of the south and the north, and which, although round and supple, remains fresh.
Recipe: A. Beauvais, Photo: F. Hamel