Tagliatelle
Tagliatelle aux crevettes pimentées
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400g Panzani Tagliatelle
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250g of peeled prawns
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1 tomato
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4 to 5 tablespoons of ketchup
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5 to 10 drops of Tabasco
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Chilli paste
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Harissa
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Bird's eye chilli pod
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1. Peel the tomato and cut it up into small pieces. Cook the pieces of tomato with the ketchup and the Tabasco in a pan over low heat. Add the chilli paste and the harissa.
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2. Mix the sauce with the peeled prawns and leave to macerate for 20 minutes, stirring regularly.
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3. Cook the Tagliatelle in a large amount of salted boiling water for 12 minutes. Drain.
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4. Arrange the pasta, prawns and some bird's eye chillies on the plates, adding a drizzle of olive oil at the last minute.
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