Ingredients

• 30 g. butter
• 30 g. flour
• 100 m. white wine
• 2 shallots, chopped
• 1 bouquet of lemon thyme
• 1 kg. coques
• 1 kg. mussels
• 1 kg. clams

• 4 pinches of saffron threads (divided)
• 150 ml heavy cream
• salt and fresh ground pepper
• 24 crevettes roses (cooked and peeled shrimp)
• 12 lasagne noodles (to be cut in half to create squares)
• 80 g. parmesan, grated
• 80 ml olive oil
• lemon thyme sprigs for garnish

Directions

1. In a medium saucepan, melt the butter and add the flour to create a roux, stirring over med. heat, 3 min. Set aside.
2. Wash the mussels, clams and coques, removing beards from the mussels. In a large saucepan, boil the wine and shallots. Add the coquillage and thyme. Cover and let cook 10 min. on high, stirring half-way through the cooking.
3. Drain the seafood, reserving the juice. Remove seafood from its shells and discard the shells. Strain the broth very well and add about 400 ml. to the roux.
4. Add half of the safran and let cook about 5 min. until sauce thickens. Add cream, salt, pepper, and let cook 5 min. Add seafood and shrimp and mix together. Keep hot.
5. Boil large pan of salted water. Add the lasagne noodles and cook 5 min.
6. Drain and drizzle with olive oil. Cut in two.
7. Put one square on each plate and add sauce and seafood. Add another square and add more seafood. Add another square and sauce with seafood. Top with fourth square.
8. Garnish with parmesan, saffron threads, and lemon thyme sprigs.
9. (In the US, substitute bay scallops or quartered sea scallops for the cockles)