FETUCCINE WITH AVRUGA, CREAM SAUCE AND EELS

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:

  1. 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.
  2. 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.
  3. Pour the sauce on top along with Avruga and baby eels.

SERVINGS: 4

¡Pruébalo ya!

FETTUCCINE CON AVRUGA, SALSA DE NATA Y GULAS
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