Bucatini Marinara

chef

Monica Copetti

Other Ingredients

500 g. Bucatini pasta

1 Garlic clove

1 Spicy chili pepper

q.s. Parsley

Serve 6

Cook the bucatini in salted boiling water. In a large frying pan with some evoo, brown the clove of garlic with the hot chili pepper cut into small pieces. Add the crab meat sauce and prawns. Toss the bucatini in the sauce and serve hot with chopped parsley and a drizzle of evoo.

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