Spaghetti
Spaghetti aux poireaux à la crème et aux crevettes roses
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400g of Panzani Spaghetti
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3 leeks
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2 dl vegetable stock
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1 dl cream
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1 tomato
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400g of prawns
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50g grated cheese
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Curry
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1. Chop the leeks into thin slices, cover, and cook on low heat along with the broth and cream.
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2. Season with curry.
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3. De-seed the tomato and dice the flesh.
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4. Meanwhile, cook the pasta until "al dente" in boiling water. Throw in the diced tomatoes 1 minute before draining.
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5. Add shrimp to sauce and heat them 2 minutes.
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6. Add the pasta to the sauce and serve, garnishing with a bit of grated cheese.
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