Tagliatelle with cockles, sage and lime cream

This recipe for Tagliatelle with cockles, sage cream and lime is by François-Xavier Sailly, chef at the Schorre restaurant in Saint-Valéry-sur-Somme. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation time: 15 minutes
• Cooking time: 15 minutes

Ingredients for François-Xavier Sailly's Tagliatelle with cockles

A simple, tasty seafood dish that highlights the freshness of cockles from the Baie de Somme, spiced up with sage and lime.

For the cockles

• 1 kg cockles (rinsed well to remove sand)
• A little butter
• 5 cl white wine

For the sage cream

• 15 cl cream
• A few sage leaves
• Zest of a lime
• A little lime juice
• Pepper

For the pasta

• 400 g tagliatelle

Preparation of François-Xavier Sailly's Tagliatelle with cockles

Here are the steps to follow to prepare this seafood recipe.

Opening the cockles

1. Rinse the cockles well to remove any sand.
2. In a hot frying pan with a little butter, throw in the cockles and add 5 cl of white wine. Cover.
3. As soon as the cockles open, remove and set aside.
4. Keep the cooking juices.

Making the sage cream

• Reduce the cooking juices by half.
• Add the cream and sage leaves, then reduce until you have a sauce that's glossy.
• Strain the sauce into a sauté pan.
• Add the zest and a little lime juice.
• Lightly season with pepper, as the cockle juice is sufficiently salty.

Pasta cooking, finishing and serving

1. Cook the tagliatelle al dente.
2. Add them to the sauté pan with the sauce.
3. Add the previously cooked cockles, shelled or whole, as preferred.
4. Return to the heat - if the sauce binds too much, add a drop of water.
5. Serve immediately in a shallow dish: this dish should be enjoyed immediately.