Spaghetti with grouper and red pepper sauce

Spaghetti with grouper and red pepper sauce

Brown the chopped garlic and parsley in a pan with a drizzle of oil for a few seconds. Immediately add Ècernia and the pepper cream and continue heating for a few minutes. In the meantime, cook the spaghetti in plenty of salty water. When al dente, strain the spaghetti and toss with the sauce. Transfer to a plate finishing with a drizzle of oil.


Chef

Chef Leonardo Pellacani

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