Pinched this recipe from Annes Kitchen . A little bit of a treat, I used Tagliatelle instead of Spag and lower fat Elmlea rather than double cream. The Vermouth and Sprout were such an unusual twang taste together - not bad, but the same problem I seem to have with pasta & cream dishes - it ends up too claggy and stodgy. Will have to work on that.
Posts
No comments:
Post a Comment
Note: only a member of this blog may post a comment.