500 g fresh tagliatelle (or 250 g dry) 1 kg clams 1 carrot 2 celery sticks 3 tbsp. to s. of flat parsley leaves 1 clove of garlic 1 medium onion 20 cl of dry white wine 2 tbsp. olive oil salt and pepper mill. Peel the ...

Tagliatelle with clams (light ?)

500 g fresh tagliatelle (or 250 g dry) 1 kg clams 1 carrot 2 celery sticks 3 tablespoons parsley leaves 1 garlic clove 1 medium onion 20 cl dry white wine 2 tbsp olive oil salt and pepper from the mill Peel the carrot and onion, crush the celery and wash them off Cut all the vegetables into small dice of 2 or 3 mm Peel and crush the clove of garlic Wash the clams with large water and drain them Heat the olive oil in a Dutch oven, fry the vegetables and garlic 3 min over low heat, pour the white wine and pepper, bring to the boil and cook for 5 minutes, cook the tagliatelle in boiling salted water. To cook the tagliatelle, throw the clams into the pot, and cook for 2 to 3 min over high heat, stirring several times, until they are all open. Drain the pasta, pour it into the pot, stir quickly and leave 1 or 2 minutes on the heat to warm the whole. Serve in a hot dish, sprinkled with parsley. Enjoy

Dessert Menu TIRAMISU8CANNOLI8CRÈME BRULEE8HAZELNUT CHOCOLATE MOUSSE8NY CHEESECAKE8LEMON SORBET8PANNA COTTAChef’s flavor of the day 8AFFOGATOVanilla gelato with a shot of espresso8 21.03.2019 Author: ...

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Preparation time: 30 minutes Cooking time: 10 minutes Ingredients (for 10 people): For about 15 skewers: 1 pound of beef and/or mutton (with fat!) 1 teaspoon of cinnamon 1 or 2 branches of fresh mint ......

Thanks to hervé for sharing his recipe because for me it's better and it's at home that I taste the best foie gras. Ingredient: 1 foie gras of about 500g, salt, pepper, Armagnac or other alcohol. Personally I chose to buy a foie gras ......