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Easy - 20 MIN

Tagliatelle with scampi and sage

 

 

The products you need 

Ingredients

Number of People

4

1

garlic clove 

1

ml of vegetable stock 

400

g shelled raw scampi 

1

ml of cream 

Chopped sage leaves 

Preparation

1

Add the peeled, crushed garlic to the vegetable stock and cook the scampi over a medium heat.

2

Season with the chopped sage leaves and stir in the cream. Keep warm.

3

Meanwhile, cook the tagliatelle in boiling water until "al dente".

4

Drain and transfer to plates.

5

Garnish with scampi and sauce.

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more 

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