- 300 g spaghetti of vegetables
- 200 g robellones
- 200 g mushrooms
- A bunch of basil leaves
- white pepper
- black pepper
- 3 tablespoons of organic white onion “sofrito” HORTUS APRODISCAe
- 4 garlic
- Extra virgin olive oil
- 2 bay leaves
Wash, peel and cut the mushrooms into slices not too thin, too clean robellones, lobster tails and basil leaves.
Bring water to boil with a little oil, a little salt and a couple of bay leaves. When starting to boil put the noodles and cook for 10-12 minutes or
Chop some garlic and parsley, heat a little oil in a pan, launches the garlic and parsley and mushrooms, add a little salt and stir then put three tablespoons of roasted onion and quiet.
In the same pan, add a little more oil to the shrimp, dotted previously and then he made his point, foreign torraditas along with mushrooms.
Put the basil you have previously cut, but nothing, four courts, is the big leaf. Two minutes turning and throwing spaghetti, you throw a pinch of white pepper and remove the black and all good. They have to brown a little, add the mushrooms with crayfish and juices.
Serve with the spaghetti with prawns base above and mushrooms accompanied by a little chopped parsley.