INGREDIENTS
- 400g of spinach fettuccine
- 150ml Cream
- 1 garlic clove
- olive oil
- 55g jar Avruga
- 100g Surimi elvers
- 25g butter
- Nutmeg
PREPARATION
- For the sauce: Melt butter on low heat. Add cream little by little, a pinch of salt, pepper and nutmeg and stir continuously. Add the crushed garlic and mix in well. Remove from the heat before it begins boiling.
- Cook pasta with plenty of salted water with a little butter. When the pasta is “al dente”, drain, and place on a serving dish.
- Pour the sauce on top and add Avruga and surimi elvers.