Step 1

Slice the shallots and sauté with an unpeeled garlic clove of garlic in a drizzle of oil. Add rosemary and sage, then the cannellini beans with their liquid and 1 cup water. Cook for 5 minutes. Blend the cannellini beans to obtain a purée.

Step 2

Slice the porcini mushrooms while still partially frozen. In a pan, melt 1 Tbsp. butter with a piece of garlic; add sage and parsley, cook for 2 minutes, then add the porcini mushrooms. Sauté for 2-3 minutes, then season with salt and pepper. Remove the garlic.

Step 3

Cook the pasta in boiling salted water until al dente.

Step 4

Make small nests of the tagliatelle by placing the pasta in small round disposable aluminum tins. Place in the puree and top with the shrimp and parsley.