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Suggest a better description1. 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 | ||
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Calories: 385 | ||
Calories from Fat: 108 (28%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 385
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