1. In a pan heat the olive oil, add the vegetable soup, flower of salt, peperoncino, turmeric, white wine, rosemary and bay leaf and let it simmer for 10 minutes.
2. At the end, add shrimp and cook, stirring, 2 minutes more.
3. Then add the half-cooked tagliatelle.
4. Reduce heat and let simmer for 5 minutes until it mix well with pasta.
5. When tagliatelle are ready add white pepper and olive oil and serve.
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