![Tintenfischringe aglio e olio Tintenfischringe aglio e olio](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C67416FE-9ED3-49D4-B91A-E0CDB21D56D7/Derivates/ee7a165c-9f9f-4685-be94-c9b3d37624f8.jpg)
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Ingredients
- 400 g Tintenfisch-Tuben, TK, aufgetaut, in Ringen (ca. 1 cm)
- 4 Knoblauchzehen
- 1 rote Chilischote, frisch, entkernt
- 5 Zweige Zitronenthymian, abgezupft
- 1400 g Wasser und mehr zum Kochen
- 10 g Zitronensaft
- 50 g Kräuterbutter, kalt, in Stücken
- 500 g Spaghetti
- ¾ TL Salz und mehr zum Kochen
- 30 g Öl
- 4 - 5 Prisen Pfeffer aus der Mühle
- Nutrition
- per 1 Portion
- Calories
- 2871 kJ / 686 kcal
- Protein
- 32 g
- Carbohydrates
- 89 g
- Fat
- 21 g
- Fibre
- 6.5 g
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