Easy shellfish spaghetti
- 400 g Lustucru Délice Wheat spaghetti
- 1 kg of shellfish
- 3 to 4 cloves of garlic
- 1 bunch of parsley
- olive oil
- salt pepper
Preparation 20 mins
Cooking 20 mins
Chop half the bunch of parsley, set aside.
Rinse the shellfish thoroughly with plenty of water. Pour these into a large pot over high heat, so that the shellfish open up and release their juice.
Recover the shellfish once opened, and recover then filter the juice rendered. Book.
Bring a large volume of salted water to the boil, add the Blé Délice Lustucru spaghetti and cook for 10 minutes.
Meanwhile, in a large sauté pan, pour 2 tbsp. tablespoon oil, and minced garlic cloves. Fry for hoursnute or two then add the water left by the cockles, then the chopped parsley, and finally the cockles.
When the pasta is cooked, take a ladle of cooking water (it contains starch) and drain. Add the pasta to the skillet, salt and pepper to taste. Pour the ladle of cooking water, heat 2 min.
Serve on plates, sprinkle with a little chopped parsley and enjoy.
Choose your shellfish according to the arrival at your fishmonger (here 500 g of cockles and 500 g of clams). The pasta cooking water, rich in starch, will give a better texture to the dish.