Spaghetti
Spaghettis sautés à l'ail
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400g of Panzani Spaghetti
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2 garlic cloves
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1 bunch of flat-leaf parsley
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50cl single cream
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50g of butter
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Salt, pepper
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1. Cook the Spaghetti in boiling salted water for 8 minutes and then drain it.
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2. Meanwhile, blend the parsley, garlic and butter in the food processor to a uniform consistency.
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3. Heat the cream in a saucepan.
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4. Add the garlic butter when it starts boiling.
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5. Remove from the heat and whip well.
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6. Mix the pasta up with the heated sauce in a serving dish.
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7. Serve immediately.
