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Spaghetti aglio e olio mit Tintenfischringen
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Ingredients
Tintenfischringe
- 4 Knoblauchzehen
- 1 rote Chilischote, frisch, entkernt
- 5 Zweige Zitronenthymian, abgezupft
- 1400 g Wasser
- 10 g Zitronensaft
- 400 g Tintenfisch-Tuben, TK, aufgetaut, in Ringen (ca. 1 cm)
- 50 g Kräuterbutter, kalt, in Stücken
Spaghetti aglio e olio und Fertigstellung
- 1200 g Wasser
- 2 ¼ TL Salz
- 500 g Spaghetti
- 30 g Öl
- 4 - 5 Prisen Pfeffer aus der Mühle
- Nutrition
- per 1 Portion
- Calories
- 3782 kJ / 904 kcal
- Protein
- 63 g
- Carbohydrates
- 121 g
- Fat
- 18 g
- Saturated Fat
- 7 g
- Fibre
- 4.6 g
- Sodium
- 3059 mg
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