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

Ingredient 1 dough broken 8 onions (+ or - according to your taste) 100ml milk 200ml cream 3 eggs Salt pepper (nutmeg, optional) Spread the broken dough Preheat the oven to 180 * Peeled and cut onions in thin slices, I prefer the cuts at the ......

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For this recipe it is precise a filet mignon, I preferred a cheek of beef. For this piece of meat of choice, it is better to order from your butcher who will reserve it for you. Yes, unfortunately we do not always find one filet mignon ......

Good New Year's Eve and Merry Christmas to all of you. Have a great time with family or friends....