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Egg Tagliatelle with Prawns, Wild Mushrooms and Quely Picolines Integral Sésamo biscuits



For the pasta

Cook the tagliatelle in boiling water for 4 minutes. Drain, leave it to cool and set aside.

Heat the oil in a frying pan, sauté the heads of the prawns and flambé with the brandy.

Then, add the prawn tails and season with salt and pepper.

Put in the garlic, the wild mushrooms and then the pasta.

Mix all the ingredients together thoroughly and then add all the rest: the Quely Picolines, the poppy seeds and the oregano.

Assembly of the dish

Put the pasta in the centre of the plate.

Arrange the prawn heads and tails on either side and, finally, decorate with the sprigs of parsley.

Products Quely used in this recipe:

Receta Quely

For the pasta

  • 320 g. fresh egg tagliatelle
  • 16 medium sized red prawns
  • 240 g. varied wild mushrooms
  • 20 g. Quely Picada biscuit crumbs
  • 40 wholemeal Quely Picolines with sesame
  • 20 g. poppy seeds
  • 80 ml. extra virgin Estancia de Son Pons olive oil
  • 4 g. oregano
  • Salt
  • White pepper
  • 80 ml. brandy
  • 4 garlic cloves

For the decoration

  • Sprigs of parsley



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