Tagliatele with prawns and cockles in green sauce

Tagliatele with prawns and cockles in green sauce

1. Cook the fresh tagliatelle in boiling water with a pinch of salt for 5 minutes.
2. Drain and set aside.
3. In a saucepan, heat Extra Virgin Olive Oil Peña de Baena and sauté the garlic cloves until golden.
4. Add the flour and stir.
5. Pour in the fine and chopped parsley.
6. Add the previously heated fish stock and stir with a whisk.
7. Adjust the salt to taste.
8. Add the cockles and prawns and cook until the cockles open.
9. Add the pasta and drizzle a fine stream of Extra Virgin Olive Oil Peña de Baena, continuously stirring to emulsify well.
10. Serve piping hot.

THE TOUCH OF DISTINCTION: This recipe has been prepared exclusively for Peña de Baenaby Antonio López, head chef of the restaurant El Envero, awarded a Sun in the 2014 Repsol guide, and recommended as the best value for money in the Michelin guide.