INGREDIENTES

120 g de Esparguete Bio Nacional
1 lavagante (com cerca de 600 g)
1 colher de sopa de polpa de tomate
1 colher de sopa de natas frescas
1/2 copo de caldo de peixe
azeite q.b.
sal q.b.

PREPARAÇÃO

Cozer o lavagante durante 12 minutos e quando estiver cozido, desfiar a carne. Numa frigideira grande aloure o alho. Juntar o tomate, as natas, o caldo de peixe e a carne do lavagante desfiada. Adicionar a massa cozida al dente e deixar ao lume durante 3 minutos.

EQUIVALÊNCIAS

GUIA DE CONVERSÃO DE MEDIDAS

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