CHORIZA  PILZ  SPAGHETTI  

Chorizo Mushroom Spaghetti

650 g spaghetti
125 ml olive oil
2 garlic cloves
125 g Choriza
150 g wild mushrooms (chanterelles)
2 green chilies
2 tbsp. Parmesan
10 anchovy fillets
salt and pepper

 

 

Slice Choriza, chop chilies and mahs garlic.
Boil pasta al dente, drain and keep warm. Heat oil in a pan and saute the garlic briefly. Add Chorizo and mushrooms
and fry them 5 minutes. Add chiles and fry another minute.
Season with salt and pepper and pour over the noodles. Garnish with Parmesan slices and anchovy fillets.

 

     
     
 

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