Mince and sweat the leek. Add half glass of vegetable broth, salt and pepper. Boil to reduce the half of the broth, add shrimps and cook for 3 minutes more. Season with saffron and remove from the heat (save some shrimps for the final decoration).
Once cold, add the cheese and the Hoplà for whipping and cooking sugarless.
Boil the pasta in salty water, drain it al dente and add the sauce and a spoon of minced parsley. Place the tagliatelle in an oiled mould and bake at 180° for 15-20 minutes.
Decorate with shrimps and parsley before serving.
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