Clams, shrimps and asparagus tagliatelles

Author: Les Cultures de chez nous
Preparation 20
Portions 4
Freezing No


  • 340 g of tagliatelles or any other long pastas
  • 12 chopped asparagus
  • 1 can of clams of 142 g
  • 375 g of smoked salmon flavored cream cheese
  • 12 medium size shrimps (31/40), cooked and shelled
  • 30 ml (2 tablespoons) of chopped chive
  • Pepper up to taste
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  • In a casserole filled with salted boiling water, start cooking pastas. Add asparagus to the casserole 4 minutes before the pastas finishes its cooking. Drain and set at warm.
  • Drain clams above a casserole to recuperate conservation liquid. Set aside clams and bring the liquid to a boil.
  • Add cream cheese and whip until it melts.
  • Add shrimps, clams, chive and pepper. Stir and heat 1 minute at medium heat.
  • Spread pastas into plates. Garnish with asparagus and coat with sauce.

Chef's notes