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  • 350g spiralized spaghetti

  • 220 g of gulas (La Gula del Norte)

  • 100 g of clams

  • 20 g chilli

  • 10g garlic

  • 30 ml of white wine

  • 10 ml of extra virgin olive oil

  • 1 lemon

  • 50 g of grated cheese

  • Parsley

  • Pepper


First, we cut the garlic into thin slices and chop the parsley and chillies.

We poach

these three ingredients

in a pan

with a little oil and simmer.

When they are almost done, add the clams and the eels.

We add the white wine

and we put the strong fire.

It is time to cover the pan until the clams are open.

Then we remove it and reserve it.

Now you have to boil the pasta, for which we use a saucepan full of water with a little salt.

We cook it for the time indicated on the package (it varies according to taste, but it is

better al dente).

Once the pasta is cooked, we drain it well and mix it with the ingredients that we had cooked in the pan.

At the time of serving, we add

pepper to taste, grated cheese and a dash of lemon.

According to the criteria of The Trust Project

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