Tagliatelle with Mange-Tout -

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

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