Pre and make: in about half an hour.
Make the pasta al dente, drain.
In the meantime: roast the almond kernels provided in a frying pan without fat until light brown, remove, set aside for garnish.
Grind remaining almond kernels in cutter and toast in same frying pan until light brown, set aside.
Heat oil in same skillet until hot, brown meat in batches, remove, season.
Reduce temperature, sauté shallot, add ground almond kernels, sauté briefly until soft. Add juice of one lemon and amaretto, cook completely. Pour in soup and half cream, bring to the boil, season. Finely mash sauce, add tarragon, boil, add meat one more time, just heat.
Serve: Mix sauce with the hot pasta, arrange on hot plates and garnish with tarragon and the toasted almond kernels.
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