reduce heat and simmer for about 40 minutes until the
eserved asparagus tips and cook for 2 minutes. Discard garlic and
Heat 2 tbsp oil and saute shallots for 4 mins. Add saffron and deglaze with wine, 2/3 cup water and the cream. Bring to a boil while stirring. Season, remove from heat and keep warm.
Meanwhile, cook tagliatelle in boiling salted water according to package instructions. Heat 1 tbsp oil in a frying pan and saute shrimps for 3 mins. Season.
Drain tagliatelle, return to saucepan, stir in sauce and shrimps. Distribute tagliatelle between 4 bowls and sprinkle with the basil and mozzarella.
boil and cook the tagliatelle for 4-5 minutes until just
Cook tagliatelle in a saucepan of boiling salted water according to package directions. Drain. Transfer to a bowl. Toss with the soy sauce.
Heat oil in a wok or large skillet on high heat. Stir-fry the chili pepper, ginger and snow peas for 2-3 mins. Add the green onions and stir-fry for 1 min.
Add the scallops and cook for 2-3 mins, tossing gently, until cooked through. Add the tagliatelle and soy sauce and the cilantro; toss to mix.
aucepan and fry the mushrooms for 2 mins. Season to taste
tablespoon olive oil. Cook tagliatelle at a boil until tender
Cook the tagliatelle according to package directions and
ips from stalks. Steam tips for 3 minutes, then cut in
he tomatoes, onion and garlic for 2 mins. Remove one-third
Cook tagliatelle in boiling salted water with 1 tbsp oil for 5-6 mins. Drain.
Meanwhile, heat 1 tbsp oil. Add pine nuts and garlic. Cook, stirring, for 2 mins, until golden brown. Set aside. Add remaining oil. Cook tomatoes and chili for 2 mins. Add shrimp and cook for 1 min. Add pasta, pine nuts and garlic. Season. Sprinkle with basil and serve with mixed greens.
carrot, green pepper and pancetta for about 5 minutes until vegetables
Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
Add the courgettes and toss for 2 minutes.
Add the lemon juice, salt pepper and most of the basil.
Cook for a few minutes.
Meanwhile cook the tagliatelle in boiling water until al dente.
Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
Serve with torn basil and sprinkle with parmesan.
Cook the tagliatelle in boiling salted water according
Heat 1 tbsp oil in a saucepan, add the onion, cabbage and chili and saute for 2-3 mins. Add the orange juice and 1/2 cup water and bring to a boil. Mix in the crushed bouillon cube then cover and simmer for 10-15 mins, until the cabbage is tender.
Cook the pasta in salted boiling water according to the package instructions.
Meanwhile, heat the remaining oil in a frying pan, add the garlic and prawns and stir-fry for 3-4 mins until cooked through. Season. Drain the tagliatelle then toss with the cabbage and prawns. Serve.
Place the prosciutto under a preheated broiler for 2-3 mins until crisp. Drain on a paper towel, then tear into pieces.
Cook the tagliatelle according to the package instructions. Drain.
Meanwhile, heat the oil in a large frying pan on medium. Saute the shallot for 3 mins, until soft. Add the peas and stock and simmer for 2 mins. Add the pasta and radicchio to the pan and toss with the peas over a medium heat until the radicchio wilts. Transfer to bowls and serve topped with prosciutto and Parmesan.
In a large frying pan heat, oil and add garlic.
Saute briefly and add seafood.
Cook, stirring until well coated with garlic oil. Add tomatoes, pimientos, paprika, saffron and salt to taste.
Pour in stock and bring to boil.
Add tagliatelle, stir and simmer until al dente (1 to 3 minutes).
If it looks as though there will be excess juice, increase the heat for the last half minute to reduce liquid.
The dish is ready when the pasta is cooked.
Cook the tagliatelle in plenty of boiling, salted
Pre-heat oven to 200 celcius.
Fry onion and chicken in oil for 3-4 minutes.
Add the pepper and broccoli and cook for 2-3 minutes.
Add the dry soup mix, mustard and water to the pan and bring to the boil, stirring until thickened.
Place cooked tagliatelle into a suitable heatproof dish and pour the sauce over the top.
Sprinkle with cheese and bake for 20 minutes.
Cook tagliatelle in a large saucepan of boiling, salted water according to package directions.
Meanwhile, heat oil in a large skillet on high heat. Cook chicken for 8 mins, turning, until browned and cooked through. Remove from pan and set aside. Add fennel to pan and cook for 6 mins. Return chicken to pan with wine and bring to a boil. Stir in cream, lemon peel and juice, and capers.
Drain pasta and return to pan. Add chicken mixture and toss to combine. Serve topped with fennel fronds.