Tagliatelle
Tagliatelles tièdes aux langoustines
-
400g Panzani Tagliatelle
-
24 langoustine shrimp
-
12 sun-dried tomatoes
-
1 bunch of chives
-
2 shallots
-
3 tbsp of oil
-
Lemon juice
-
1. Peel the langoustine shrimp without removing the claws or head.
-
2. Coarsely chop the tomatoes and cut up the chives.
-
3. Peel and finely chop the shallots.
-
4. Mix the tomatoes, chives and shallots in with the oil.
-
5. Season with pepper.
-
6. Cook the pasta until 'al dente', rinse under running water and drain.
-
7. Add the dressing and allow to cool.
-
8. Season with lemon juice.
-
9. Arrange on plates in 2 or 3 small piles on each, using a fork and spoon, and garnish with the langoustine shrimp.
Vous aimerez aussi
Halloumi grillé, Fusilli panés et salade roquette aubergines
Fusilli
Cuisiner
Capellini à l'ail rôti
Capellini
Cuisiner
Gateau de Vermicelli au sirop de maracudja
Vermicelli
Cuisiner
