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Ingredients
- 400 g of spinach fettuccine
- 150 ml Cream
- 1 garlic clove, crushed in a mortar
- olive oil
- Avruga
- 100 g Surimi elvers
- 25 g butter
- Nutmeg
Ingredients
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Instructions
- 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.
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