Ingredients
- 20 g de perejil
- 1 diente de ajo
- 50 g de aceite de oliva extra virgen
- 100 g de hongos porcini frescos
- 1 ¼ cdita de sal fina
- 1200 g de agua
- 300 g fetuccine (pasta larga seca)
- 2 pizcas de pimienta negra recién molida
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