Spaghetti sin gluten con bacalao|al ajo y limón - Pastas Gallo : Pastas Gallo

Ingredientes

500 grs de Spaghetti sin gluten Gallo

300 grs de bacalo fresco

Aceite de oliva

Sal y pimienta

1 cucharada de mantequilla

1 diente de ajo picado

½ cucharadita de guindilla picada u hojuelas de chile

1 limón grande (ralladura y zumo)

1 puñado de perejil

Preparación

Paso 1

Cocinar la pasta en abundante agua con sal. Colar la pasta, rociar con aceite de oliva y reservar.

Paso 2

Secar los filetes de bacalao con papel de cocina y preparar una sartén antiadherente con una capa de aceite de oliva y procurar que esté muy caliente.

Paso 3

Poner el bacalao en la sartén 3 minutos , darle la vuelta y terminar la cocción. Retirar los filetes de la sartén y reservar.

Paso 4

En la misma sartén derretir la mantequilla y añadir un hilo de aceite de oliva, cocinar el ajo picado, agregar la cayena y una vez fragante añadir el zumo y ralladura de limón.

Paso 5

Pasar la pasta a la sartén y calentar hasta que esté impregnada de la salsa. Terminar con el bacalao por encima, un poco de pimienta y perejil picado.

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