Ingredients
- 1200 g d'eau
- 600 g de cocktail de fruits de mer surgelé
- 1 branche de romarin frais
- 1 c. à café de sel
- 10 g d'huile d'olive
- 320 g de pâtes sèches
- 5 branches d'aneth frais
- 150 g de crème liquide 30-40% m.g.
- poivre moulu
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