Ingredients
4 portions
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500 grams of spaghetti
1 envelope of squid ink
90 grams of cream cheese
1 pinch of salt
1 cup of chicken broth
Preparation
Cook the spaghetti, with a little salt, until it is al dente.
In the blender mix the cheese with squid ink and a little chicken broth.
Once the pasta is cooked, strain and add the liquefied mixture.
