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Ingredients
La sauce aux fruits de mer
- 5 brins de cerfeuil frais, équeutés
- 5 brins d'aneth frais, équeutés
- 5 brins de persil frais, équeutés
- 70 g d'échalotes
- 150 g de vin blanc
- 400 g de cocktail de fruits de mer surgelé
- 150 g de crème liquide 35% m.g.
- 50 g de beurre, coupé en morceaux
La cuisson des spaghetti
- 1200 g d'eau
- 1 ½ c. à café de sel
- 320 g de pâtes sèches, courtes ou longues (penne ou spaghetti par ex.)
- Nutrition
- per 1 portion
- Calories
- 2664.8 kJ / 634.5 kcal
- Protein
- 24.5 g
- Carbohydrates
- 67.3 g
- Fat
- 30 g
- Saturated fat
- 16.3 g
- Fiber
- 5.3 g
- Sodium
- 1524 mg
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