Ingredients to make Fettuccini with Machas Sauce:
- 1 kg. pasta (fettuccine)
- 2 units lemon
- 2 tin males
- salted
- pepper to taste
- fresh chopped cilantro to garnish
- 2 pot heavy cream
- butter
How 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.
