Spaghetti alla chitarra with clams and coconut

Ingredients for 4 people

  • 500 g of fresh spaghetti chitarra
  • 8 shrimps
  • garlic
  • 20 g of margarine
  • oil
  • rocket
  • coconut
  • cream
  • 1 small glass of brandy


Brown the garlic in margarine and oil, cook the lobsters and wet it with a shot of brandy, add the rocket and grated coconut, cook for 5 minutes. Boil the pasta. Skip all with the addition of cream and grated Parmesan cheese. It is recommended to dilute the sauce with the addition of a bit of water (took from the cooking of pasta).

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