Tagliatelle with Mange-Tout

175 g Mange-tout -- cut diagonally

1 Shallot -- sliced

2 tb Olive oil

1 Garlic clove -- crushed

5 tb Single cream, 5 tbs

225 g Fresh tagliatelle

-- cooked `al dente` Parmesan, grated Pepper to taste

Crisp mange-tout are stir-fried with garlic and shallot and finished with cream, making an appetizing sauce for fresh tagliatelle. Sprinkled generously with cheese, the dish is then quickly browned under the grill. All it needs is a tossed green salad to go with it. Steam the sliced mange-tout until tender but still crisp, about 2-3 minutes. Soften the shallot in the oil and add the garlic. Stir in the prepared mange-tout and season to taste with pepper. Add the cream and heat through, stirring. Then toss the tagliatelle into the sauce and put in a heatproof dish. Sprinkle with the grated Parmesan and brown under a hot grill for a minute or less, then serve at once. Copyright Rosamond Richardson 1996