Bucatini Marinara

Bucatini Marinara
chef

Monica Copetti

Menù Ingredients Menù Ingredients

400 g. Sugo alla polpa di granchio - Crab Meat Sauce - CW1X

50 g. Èmazzancolle - MJ1

q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

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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Discover the Menù products in this recipe:

Sugo alla polpa di granchio - Crab Meat Sauce
Gluten-free

Sugo alla polpa di granchio - Crab Meat Sauce

Fish-Based Sauces
Èmazzancolle
Naturally gluten-free

Èmazzancolle

Seafood Specialties
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil

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