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Tagliatelle and shellfish with a Catalan touch

Tagliatelle and shellfish with a Catalan touch

  • 1 glass of Mussels Catalane

  • 8 cherry tomatoes

  • 8-12 tiger prawns

  • 1-2 cloves finely chopped garlic

  • 8 Piquanté mild peppers (pickled, mild chili-like peppers)

  • butter

  • parsley

  • salt and pepper

    400 g tagliatelle

Boil the tagliatelle al dente. Fry shortly the prawns in garlic and butter. Take them aside. Add in the pan, the halved tomatoes and strips of pickled peppers. Then fry lightly. Pour the glass of "Mussels Catalane" in and turn off the heat. Season with salt and pepper. Pour the clam sauce over the pasta with the prawns and sprinkle with freshly chopped parsley. Serve possibly with a grilled lemon.

 

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