| 5 Tbsp. Extra virgin olive oil |
1 7/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 4 x Garlic cloves, finely minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 tsp Fresh thyme leaves or possibly |
1/8 teaspoon |
$1.99 per cup
|
$0.01 |
| 1/2 tsp Dry thyme leaves |
0.06 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/4 tsp Crushed red pepper |
0.03 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/2 tsp Salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 lb Large shrimp, shelled but with tails left on, and deveined |
2 oz |
$6.99 per pound
|
$0.87 |
| 1 lb Cleaned calamari (squid), thawed if frzn (see Note) |
2 oz |
$3.00 per pound
|
$0.38 |
| 2 x 14 1/2-ounce cans diced tomatoes in juice |
3 5/8 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 1/2 c. Dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1 tsp Sugar |
1/8 teaspoon |
$1.44 per pound
|
$0.00 |
| 1 lb Mussels (opt.) Fresh thyme sprig (opt.) |
2 oz |
$4.67 per pound
|
$0.58 |
| Total per Serving |
$2.22 |
| Total Recipe |
$17.72 |
Suggestions?