Fettuccini Recipe with Machas Sauce

Ingredients to make Fettuccini with Machas Sauce:

This recipe is quick and delicious.
It is also a dish that can be used on special occasions.
To make it more economical, you can change the machas for mussels or popular seafood from the country you are in.
Cook the fettuccini in abundant water with salt and oil, for approximately 8-10 minutes until they are al dente (there is some resistance when chewing them but they are not raw)
Strain the fettuccini without washing them, and place them in a pot and add butter so that they do not stick
Squeeze the lemons, and reserve the juice.
Clean the stains, leaving only the pink tongue, ridding it of residues of sand, algae, etc.
Let the already clean macho rest in the lemon juice with salt and pepper for 15 minutes.
Drain the machas, but reserve the marinade. Mix the machas with the heavy cream.
Rectify the salt and pepper.
Heat all this over low heat in a non-stick pan or pot, stirring gently so that the cream takes on the flavor of the machas.
Gradually add the marinade to the cream, straining it previously with a sieve, mix until it has a thick consistency.
Mount the fettuccini in a deep plate and cover with the sauce to suit the diner, or if you prefer, mix the sauce directly in the pan. Fettuccine and then serve in a deep dish.
Finally sprinkle with chopped fresh coriander.