Ingredients
1 tbsp olive oil
1 garlic clove, crushed
55g/2oz broccoli, chopped
5 tbsp chicken stock
½ corn-on-the-cob, kernels removed with a sharp knife
2 tbsp double cream
salt and freshly ground black pepper
150g/5½oz dried tagliatelle
Method
1. Heat the olive oil and fry the garlic and broccoli for one minute. Add the stock, corn kernels and double cream and simmer for five minutes, or until thickened slightly. Season with salt and freshly ground black pepper.
2. Cook the pasta according to the instructions on the packet. When it is cooked, drain.
3. Stir the sauce into the cooked pasta and serve.
