Tagliatelle

I love tagliatelle.

When the tagliatelle are al dente, drain thoroughly and transfer to a warm bowl.

And the tagliatelle are topped with shrimp and accompanied by a plate of good hot French bread made before your eyes in the restaurant’s small glass-walled bakery.

Stir the ham into the sauce; if the tagliatelle are not quite ready, remove the ham and the peas from the heat.

Fry gently over a low heat, stirring from time to time, until the tagliatelle are ready (it’s fine if the beans go slightly fuzzy at the edges, just as long as they don’t burn!).

“Hi, honey. If you have a sec, could you pick up a few things for dinner? Well, I was thinking some tagliatelle from that restaurant in Rome, and maybe that wine from Provence, the rosé. Yeah. Thanks, sweetie. Love you.”