1. Place 2 Qts. water, the onion, carrot, chopped parsley, black pepper, & clove in a medium saucepan. Bring to a boil. Add the calamari & cook until al dente, about 5 min. Drain and cool under cold water. 2. In the same pot, bring another 2 Qts. water to a boil. Add the shrimp, clams, & mussels and cook until the clams and mussels open, about 3 minutes. Drain, run under cold water to cool, and remove the meat from the shells. 3. Combine all the seafood in a mixing bowl. Add the olive oil, lemon juice, vinegar or wine, garlic, salt, pepper and parsley sprigs. Toss well. Serve on a chilled dinner plate, garnished with lemon wedges. RISTORANTE GIOVANNIS CHAGRIN BLVD., CLEVELAND WINE: CORTESE DI GAVI, 1981 From the
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 4|
|Calories from Fat: 108 (28%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 461.1mg||142 %|
|Sodium 393.6mg||14 %|
|Potassium 1085.8mg||29 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 17.2g|
|Protein 48.2g||69 %|
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Calories per serving: 385
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