Trofie Pasta with Cockles, Chiles and Black Bean Sa

Name: Trofie Pasta with Cockles, Chiles and Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin asparagus spears, trimmed; 4 tablespoons unsalted butter; 10 garlic cloves, thinly sliced; 3 large shallots, thinly sliced; One 750-milliliter bottle dry white wine; 2 bay leaves; 3 tablespoons Chinese black beangarlic sauce; 1 fresh red chile, seeded and minced; 1 pound artisanal trofie or fusilli; 4 dozen cockles, scrubbed; Salt and freshly ground black pepper; 1/4 cup chopped parsley

Servings: persons

12 thin asparagus spears, trimmed
4 tablespoons unsalted butter
10 garlic cloves, thinly sliced
3 large shallots, thinly sliced
One 750-milliliter bottle dry white wine
2 bay leaves
3 tablespoons Chinese black beangarlic sauce
1 fresh red chile, seeded and minced
1 pound artisanal trofie or fusilli
4 dozen cockles, scrubbed
Salt and freshly ground black pepper
1/4 cup chopped parsley

1
In a pot of boiling salted water, cook the asparagus until just tender, about 2 minutes.
2
Using a slotted spoon, transfer the asparagus to a work surface, let cool and cut into 1-inch lengths.
3
Reserve the water for the pasta.
4
In a large, deep skillet, melt the butter.
5
Add the garlic and shallots and cook over moderately low heat until golden brown, about 4 minutes.
6
Add the wine and bay leaves and boil over high heat until reduced to 1 1/2 cups, about 10 minutes.
7
Discard the bay leaves, stir in the black beangarlic sauce and chile, cover and remove from the heat.
8
Return the water to a boil.
9
Cook the pasta until al dente; drain and return to the pot.
10
Bring the black bean sauce to a boil.
11
Add the cockles, cover and cook over high heat until they open, 2 minutes.
12
Stir in the asparagus.
13
Add the pasta and toss.
14
Season with salt and pepper, add the parsley and serve.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 thin asparagus spears, trimmed, 4 tablespoons unsalted butter, 10 garlic cloves, thinly sliced, 3 large shallots, thinly sliced, and more.

Yes, Trofie Pasta with Cockles, Chiles and Black Bean Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trofie Pasta with Cockles, Chiles and Black Bean Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions