INGREDIENTS:
- 400g of spinach fettuccine
- 150cc of liquid cream
- A garlic clove
- Olive oil
- 1 jar Avruga 55g
- 100g baby eels
- 25g butter
- Nutmeg
PREPARATION:
- Sauce: Melt the butter over very low heat. Gradually add the cream, a pinch of salt, pepper and nutmeg, stirring continuously, and the crushed garlic in the mortar. Mix well and remove from heat before it starts to boil.
- Cook the pasta with plenty of water, salt and a little oil. When the pasta is "al dente", pour into a serving dish, already drained.
- Pour the sauce on top along with Avruga and baby eels.
SERVINGS: 4
