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Ingredients
- 30 g di scalogno a metà
- 60 g di olio extravergine di oliva
- 3 spicchio di aglio
- 600 g di seppie, a listarelle (1x3 cm)
- 1 pizzico di sale
- 1 pizzico di pepe bianco macinato
- 50 g di vino bianco secco
-
250
g di polpa di pomodoro a pezzi
or 250 g di pomodori datterino a metà - 320 g di spaghetti
- 8 g di nero di seppia liquido
- prezzemolo fresco, tritato (optional)
- Nutrition
- per 1 porzione
- Calories
- 2305 kJ / 551 kcal
- Protein
- 30.6 g
- Carbohydrates
- 67 g
- Fat
- 18.7 g
- Saturated fat
- 2.2 g
- Fiber
- 3 g
- Sodium
- 206.9 mg
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