SPAGHETTI WITH GROUPER AND RED PEPPER SAUCE
Leonardo Pellacani
Menù Ingredients
q.s. Garlic
q.s. Parsley
500 g. Spaghetti
Serve 6
In a pan with a tbsp of evoo brown the chopped garlic and parsley for few seconds. Add in the Ècernia and the Pepper cream and continue cooking for few minutes. In the meantime, cook the spaghetti in boiling salted water until al dente, drain the spaghetti and toss them with the sauce. Plate up with a drizzle of extra virgin olive oil.
