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Ingredients
Spaghetti alla chitarra
- 300 g di farina di semola di grano duro
- 1 pizzico di sale
- 160 g di acqua
Sugo all'aragosta
- 3 rametti di prezzemolo fresco, le foglioline lavate
- 50 g di cipolla bianca a pezzi
- 1 peperoncino rosso secco (optional)
- 40 g di olio extravergine di oliva
- 600 g di aragosta, la polpa a pezzi (3 cm)
- 1 pizzico di sale
- 400 g di passata di pomodoro
- Nutrition
- per 4 porzioni
- Calories
- 6196.5 kJ / 1481 kcal
- Protein
- 50.7 g
- Carbohydrates
- 208.5 g
- Fat
- 46.1 g
- Saturated fat
- 6.4 g
- Fiber
- 20.2 g
- Sodium
- 3 mg
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