The octopus must be very carefully washed and dried, and the mouth removed. Cover the bottom of a saucepan with oil; add the rosemary, bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic. Place the octopus on top of this mixture and season with salt and pepper. Cover the pot very tightly and simmer for about 45 minutes. Cook the spaghetti in plenty of boiling salted water until it is al dente (firm to the bite). Drain and turn onto a warm serving dish. Mix the octopus sauce into the spaghetti. Serve piping hot. NOTE: I used cleaned fresh squid from the fish counter...easier and cheaper! Posted to MM-Recipes Digest V3 #219 Date: Mon, 12 Aug 1996 19:19:46 -0700 From: jessann doe
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|Serving Size: 1 Serving (553g)|
|Recipe Makes: 4|
|Calories from Fat: 113 (14%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 174.7mg||54 %|
|Sodium 887.7mg||31 %|
|Potassium 1714.9mg||45 %|
|Total Carbohydrate 96g||28 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 91.4g|
|Protein 69.8g||100 %|
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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: 794
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