This recipe is fast and delicious.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make fetuchini with crushing sauce: |
| For 4 people :: 1 kg. Pasta (fetuchini) 2 ud. lemon 2 can machas salt pepper at ease fresh chopped cilantro to decorate 2 Coarse Coat butter butter butter |
Ingredients to make fetuchini with crushing sauce:
2. It is also a dish that can be used in special occasions.
3. To make it cheaper you can change the crushes by mussels or another popular seafood of the country in which you are.
4. Cook in plenty of salt and oil the fetuchini, for approximately 8-10 minutes until they are at the dent (when chewing there are some resistance but they are not raw) to strain the fetuchini without washing them, and place them in a pot and add butter for Do not stick.
5. Squeeze the lemons, and reserve the juice.
6. Clean the crushes, leaving only the pink tongue, freeing this of sand waste, algae etc.
7. Let the crushes already clean in the lemon juice with salt and pepper for 15 minutes.
8. Drain the crushes, but reserve the marinade mix the crushes with the thick cream.
9. Rectify salt and pepper.
10. Heat all this over low heat in a pan or antiader potting gently stirring so that the cream takes the taste of the machas.
11. Add the marinade to the cream, previously collating it with a sieve to mix until there is a thick consistency to mount the fetuchini on a deep dish and bathe with the sauce to taste the diner, or if you prefer to directly mix the sauce to the sauce to the sauce to the Fetuchini pot and then serve in a deep plate.
12. Finally sprinkle with chopped fresh coriander.
