- Tagliatelle XL (A10-XL) – 300 g (6 nests)
- Arrabiata sauce (H10) – 100 g
- Gambas – 3 to 5 pcs (depending on size)
- Chopped shallot – 10 g
- Chopped onion – 10 g
- Garlic – ½ clove
- Diced tomato – ½ pc
- Dry white wine – 5 cl
- Whisky – 4 cl
- Heavy cream – 1 tbsp
- Chopped flat leaf parsley – 1 csp
- Olive oil – ½ tbsp
- Salt and pepper
- Roast gambas, diced tomatoes, shallot and onion at high heat in a pan with olive oil.
- Flambé with whiskey.
- Return to low heat and moisten with the dry white wine.
- Add the crushed garlic, arrabiata sauce, and cream.
- Check the cooking of the prawns: if ready, set them aside to avoid overcooking.
- Let the sauce simmer for about 20 minutes and season.
- Reheat the tagliatelle in lightly salted boiling water for 75 seconds and drain.
- Mix the tagliatelle gently with the sauce in the pan.
- Arrange on a hot plate and garnish with flat-leaf parsley.
Tagliatelle XL
Arrabiata
