Tagliatelle

Tagliatelle aux scampis et à la sauge

Ingredients

4
20min
  • 400g Panzani Tagliatelle
  • 1 clove garlic
  • 1 dl vegetable stock
  • 400g of peeled raw scampi
  • 1 dl cream
pasta

Preparations steps

  • 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.

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