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Calico Dining Club

Gamba Tagliatelle by Cabillaud

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  • 240 gr fresh tagliatelle
  • 100 gr samphire
  • 200 gr cherry tomatoes
  • 4 white asparagus
  • 20 gamba's
  • 200 gr cream cheese
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Method of preparation:

  • Cook the tagliatelle as described on the package
  • Halve the cherry tomatoes.
  • Peel all the asparagus and cut in 5 pieces.
  • Bake the tomatoes, asparagus, samphire and gamba's in a wok till al dente.
  • Mix the cream cheese trough and season with some salt and pepper.

Serving the dish:

  • Spoon the tagliatelle into a deep plate. Spoon the vegetables with prawns and sauce generously over it.

bon appetit.

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