Spicy tagliatelli from the sea
Easy
Serve hot
Gambas all'armoricana
Challenging
Serve hot
Print recipe
Ingredients
- 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
Preparation
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Ingredients
- 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
Gambas all'armoricana
Preparation
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.
For a less spicy version, use our Neapolitan sauce (H3).
TIP: when preparing a ready meal, it is not necessary to reheat the pasta. And use always peeled prawns or scampi.