Pappardelle with Cockles Print

Pappardelle with Cockles, Mussels and Crispy Breadcrumbs

Pappardelle with Cockles, Mussels and Toasted Breadcrumbs


Makes 4-6 servings



25g Panko breadcrumbs, or any dried breadcrumbs

3 tbsp mature Irish cheese, finally grated

3 tbsp olive oil, plus 1 tbsp of Extra Virgin Olive Oil, and a little more for drizzling

2 large garlic cloves, thinly sliced

36 cockles, scrubbed

36 mussels, scrubbed

250ml Longueville House Cider (or any good, dry cider)

12 Pappardelle nests (pappardelle will usually come dried and rolled in nest shapes)

1 tsp finely grated lemon zest

3 tbsp fresh lemon juice

2 tbsp crème fraîche

2 tbsp finely chopped thyme

2 tbsp finely chopped dill

2 tbsp finely chopped parsley

Sea salt

Freshly ground pepper



  1. In a medium skillet, combine the Panko breadcrumbs with 1 tbsp of the olive oil and toast over a moderate heat for about 3 minutes, turning it regularly, until golden. Season with salt and pepper and transfer to a small bowl along with the grated cheese.
  2. In a deep skillet, heat the remaining 3 tbsp of oil. Add the garlic and cook over a moderate heat for 1 minute, until fragrant.
  3. Add the cockles and cider, and simmer over moderately high heat for about 4 minutes, until the cider is slightly reduced and the cockles have just begun to open.
  4. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 4 fl. oz. of the cooking water.
  5. Add the pasta, cooking water, lemon zest and juice, crème fraîche, and herbs to the cockles and toss over moderately high heat until the pasta is well coated and the cockles are completely open. This should take about 2 minutes. Discard any cockles that do not open.
  6. Season with salt and pepper, sprinkle with the toasted panko and cheese, and serve.
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