Pasta dishes are just always delicious!
Heat butter in a saucepan, fry the vegetables cut into small cubes. Fold in the paradeis pulp, extinguish with fruit vinegar, fill up with red wine and beef broth. Season with pepper, salt, thyme, marjoram and sugar. Cover and simmer gently over medium heat for 10 minutes.
Add the cod fillet cut into coarse cubes and cook for 5 minutes. Carefully stir in whipped cream, heat, season with seasoning.
Cook the tagliatelle in salted water until al dente, drain well.
Heat the olive oil in a frying pan and fry the garlic, crushed with salt, briefly. Add the tagliatelle and fry until golden. Arrange everything together.
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