Tagliatelle with Shrimp and Sole
Cut the sole with bite-sized pieces, then mix with lemon juice. Cook the tagliatelle in boiling salted water until al dente.
Sauté the shrimp in the oil over low heat. Heat the broth in a saucepan, then add the fish, lemon juice, and minced garlic. Leave the fish in the broth until poached thoroughly.
Drain the pasta and mix into the fish-broth mixture. Divide onto plates. Serve the shrimp tail side up, and garnish with cilantro.