A savorous recipe to mix pasta and sea food… So generous and tasty!!

It can be served as starter or main course.
In this case double the ingredients..

Prep time:  25 minutes
Cook time:10 minutes
Four 4 persons


  • 12 fresh coquille Saint jacques with coral
  • 150 g tagliatelle or fine spaghetti
  • 2 medium  garlic cloves, peeled and finely chopped
  • 1 cup  chopped coriander (cilantro)
  • 2 tablespoons olive oil
  • 50 gr. butter
  • 100 ml (a glass) of dry white Chardonnay
  • Salt and pepper


  • Sauteuse pot


    1. Cut each coquille Saint-jacques into 4 pieces or into 6 if they are really large.
    2. Start to cook the pasta. As he cooking of the coquilles will not take more than 3 minutes and 2 additional for the sauce, you’ll have to start with the coquilles when the pasta are in boiling water since 3-4 minutes.
    3. Preheat oven (to put your plates inside)
    4. Preheat your sauteuse pot with the olive oil.
    5. When it’s hot, put the coquilles with the coral, the salt and pepper. Use the Sauteuse in order to have it lightly braun on all faces. It should not take more than 2 minutes.
    6. Remove the coquilles on a plate and put it in the oven to keep warm.
    7. Put the butter in the sauteuse with high fire. When it is melten, put the white wine to make the sauce (what we call in french “déglasser la sauce”) , put immediately after the coriander. Then continue the cooking in order to reduce the sauce by half. If timing is OK, you should have had just enough time to have your pasta ready.
    8. Put the garlic, and when the sauce is becoming almost like a sirup, put the pasta inside the sauteuse with the coquilles.
    9. Taste and rectify salt and pepper when needed.
    10. Serve immediately.


      • You will have heated the plates previously to keep it warm
      • You can take a chardonnay.
      • On that day I had opened a white Burgundy (a Givry) from the winery “Joblot” both to cook and to serve at dinner with this nice course.