RECIPES

LUKES REYES RECIPIES TO BRING LA HOJA HOME

SWEEDE SPAGHETTI

WITH CLAMS AND BASIL

This is not by any strech of the im agination, an authenic carbonara, but I use the word any strech of the im agination, an authenic carbonara, but I use the word any strech of the im agination, an authenic carbonara, but I use the word.

This is not by any strech of the im agination, an authenic carbonara, but I use the word of the autentic food.


Prep Time: 15 min
Cook Time: 12 min
Serves: 4

INGREDIENTS

WHAT YOU NEED TO GET

Olive oil

300g swede, peeled and cut into 1 cm x 3 cm batons

Smoked salt or flaky salt

3 eggs

3 tbsp grated parmessan (I use a vegeterian one)

Black peper

400 spaghetti

HOW TO

MAKE IT AMAZING

1.

Bring a large pan of salted water to a boil. Heat a little olive oil in a frying pan and add the swede, season well with the smoked salt and add a couple of tablespoons of water: leave the swede to simmer until the water is all gone, then continue to cook until it is golden brown and crisp-edged all over but soft in the middle. Turn the heat right down and keep warm.


2.

Crack the eggs into a bowl, add a good grinding (about one teaspoon) of black pepper and the parmesan, and mix well.


3.

Crack the eggs into a bowl, add a good grinding (about one teaspoon) of black pepper and the parmesan, and mix well.


4.

Heat a little olive oil in a frying pan and add the swede, season well with the smoked salt and add a couple of tablespoons of water: leave the swede to simmer until the water is all gone, then continue to cook until it is golden brown and crisp-edged all over but soft in the middle.