Tagliatelle
Tagliatelles tièdes aux langoustines
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400g Panzani Tagliatelle
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24 langoustine shrimp
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12 sun-dried tomatoes
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1 bunch of chives
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2 shallots
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3 tbsp of oil
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Lemon juice
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1. Peel the langoustine shrimp without removing the claws or head.
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2. Coarsely chop the tomatoes and cut up the chives.
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3. Peel and finely chop the shallots.
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4. Mix the tomatoes, chives and shallots in with the oil.
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5. Season with pepper.
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6. Cook the pasta until 'al dente', rinse under running water and drain.
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7. Add the dressing and allow to cool.
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8. Season with lemon juice.
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9. Arrange on plates in 2 or 3 small piles on each, using a fork and spoon, and garnish with the langoustine shrimp.
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