Combine fish stock, oil, garlic, and salt in a 4- or 6-quart pressure cooker. Heat to boiling. Add parsley and squid. Close cover securely. Bring to 15 pounds pressure. Cook for 1 (one) minute at this pressure. Cool cooker at once by running cool water over the top and sides. Serve over linguini. (Fresh or canned chopped clams can be substituted for the squid.) ~The Official Presto Pressure Cooker Cookbook Posted to MM-Recipes Digest by "Rfm"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (595g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 71 (70%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 1.2mg||0 %|
|Sodium 188.7mg||7 %|
|Potassium 278.3mg||7 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.7g|
|Protein 3.7g||5 %|
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Calories per serving: 101
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What would you serve with this? Link in another recipe
beluga2I liked this recipe because it was quick and easy. I accidentally overcooked the squid slightly but it was still ok. The sauce was great. It was light and blended well with the pasta. I'm not fond of parsley so substituted spinach and added corn and peas for a bit of colour. Next time I will seal the cooker as soon as I add the squid.5y ago