30 gr Butter
130 gr Champignons
2 Eggs
30 gr Lemon
15 gr Liquid cream
100 gr Mussels
120 gr Shrimps
100 gr Sole fillets
300 gr Tagliatelle
Olive oil
 Paprika
 Salt and Pepper
Wash and shell the shrimps. Clean the mussels and open them over a high heat; separate the mussels from their shells. Clean and slice the mushrooms and fry in a pan with a few tablespoons of oil together with the shrimps and the mussels. Add the wine, then season with salt and pepper to taste before removing from the heat.
Place the sole fillets in a bowl with a drop of oil, the lemon juice, salt, pepper and paprika and leave to marinate.
Meanwhile, add the cream to the sauce, together with some lemon, the egg yolks, diced butter and a dash of pepper and allow to thicken. Cook the tagliatelle very "al dente", garnish with some oil and pour into an oven dish.
Lay the sole on top of the tagliatelle and add the mushroom, mussel and shrimp sauce, then pour over the cream sauce. Place in the oven.
