Cockle pasta with tarragon
Chef: Michael Voumard
Try this with the: Louis Eden Valley Semillon
Serves: 4
Ingredients
1 large red onion - sliced
1 large white onion - sliced
2 cloves of garlic - sliced
50ml olive oil
500g cockles
120g black mussels
1½ cups white wine
2 sprigs of French tarragon
300ml cream
250g spaghettini
2 green onions (spring) - finely chopped
Method
In a small stockpot over a high heat sauté the red and white onions and the garlic in olive oil. Add the cockles and mussels and cook, covered, for 3 minutes. Pour in the wine, replace the lid and bring to the boil.
Remove the cockles, mussels and onions, leaving only the juice behind. Over a rapid boil reduce the liquid to a syrup. Add one of the sprigs of tarragon and the cream, bring this to the boil and check the seasoning.
Remove the cockles and mussels from their shells (a few can be left intact for garnish), add the shellfish and the onions back to the cream sauce.
Meanwhile, cook the pasta al dente, drain and toss together with the hot sauce, shellfish and the green onions. Pluck a few tarragon leaves and sprinkle over the top before serving.