Easter Mediterranean Spaghetti


350 g spaghetti
12 jumbo shrimp
12 mussels
2 tbsp oil
1 butter stick
1/2 jar capers
Herbs, salt and pepper to taste (thyme, parsley, rosemary)


pasta in salted water.
Drain and reserve.

Skip mussels and shrimp in butter and oil.
Add herbs, salt and pepper.
Serve the pasta with seafood and capers.

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