What a splendid way to start the summer, escape Paris, head for the beach, get a tan and treat yourself to the most divine and rewarding seafood dish! My petit sejour on the Ile de Re was exactly that with fellow blogger and friend Ge.I share with you here our delicious yet simple recipe for Coques aux Pates (Cockles with Pasta), and pay our thanks to Ge's sister who passed us the recipe.
Cockles with Pasta- For 2 persons
Ingredients;-
- 500g hand picked cockles (if you aren't near a beach you'll have to make do with your fishmonger)
- 2-3 garlic pieces
- 150g of fresh parsely
- lots of olive oil
- sea salt
- fresh ground pepper
- 250g Spaghetti
Method – as per Ge and I
Cockle preparation (picked from the beach):-
- We picked well over 2Kg of cockles from the beach at low tide which made about 500g of cockles after the de-shelling. Washed off residue sand and soaked them in seasalt and water overnight – repeated this 4 times to get rid of the sand in them.
- Rinsed the cockles once more and placed in a pot of boiling water enough just to cover the cockles. The cockle shells opened up with the heat – once all opened, heat turned off and strained. Ran cold water over them so that they were ready to be de-shelled.
- Picked out the cockle flesh – and discarded any which weren't open.
Sauce:-
- Roughly blended together garlic, parsley with the olive oil and salt & pepper to taste. Texture was bitty and not pasty.
Cooking:-
- Cooked pasta adding sea salt and olive oil into water – timing according to packet Split the pasta into 2 plates.
- Heated a frying pan and splashed a dose of olive oil in it before sliding the de-shelled cockles in.
- Then added in the sauce and stirred for 5 mins until the aromas filled the kitchen
- Added additional fresh pepper to the dish and garnished with sprigs of fresh parsley – like the pros do it.
The dish was soon wiped clean from the plates! We thank Ge's sister for the recipe!
Bon Appétit!
sweet times!!!!!!!!!!!!!
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