Tagliatelle
Tagliatelle aux scampis et à la sauge
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400g Panzani Tagliatelle
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1 clove garlic
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1 dl vegetable stock
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400g of peeled raw scampi
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1 dl cream
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1. Peel and squeeze the garlic into the broth and cook the scampi over medium heat in it.
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2. Season with chopped Sage leaves and stir in the cream. Keep warm.
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3. Meanwhile, cook the Tagliatelle in boiling water until 'al dente'.
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4. Drain and arrange on plates.
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5. Garnish with scampi and sauce.
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