Tagliatelle
Tagliatelle aux scampis et à la sauge
-
400g Panzani Tagliatelle
-
1 clove garlic
-
1 dl vegetable stock
-
400g of peeled raw scampi
-
1 dl cream
-
1. Peel and squeeze the garlic into the broth and cook the scampi over medium heat in it.
-
2. Season with chopped Sage leaves and stir in the cream. Keep warm.
-
3. Meanwhile, cook the Tagliatelle in boiling water until 'al dente'.
-
4. Drain and arrange on plates.
-
5. Garnish with scampi and sauce.
You might also like
Linguine au pesto de basilic, courgettes et tomates cerise
Linguine
Make recipe
Spaghetti en robe blanche, bolognaise d'aubergines, basilic et parmesan
Spaghetti
Make recipe
Couscous à l'agneau et aux légumes
Couscous
Make recipe