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Ingredientes
- 1/2 c. Fish stock
- 2 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 1/2 tsp Salt
- 1 Tbsp. Chopped parsley
- 1 lb Cleaned squid, cut into 1/4-inch rings Cooked linguini
Direcciones
- Combine fish stock, oil, garlic, and salt in a 4- or possibly 6-qt pressure cooker. Heat to boiling. Add in parsley and squid. Close cover securely. Bring to 15 pounds pressure. Cook for 1 (one) minute at this pressure. Cold cooker at once by running cold water over the top and sides. Serve over linguini. (Fresh or possibly canned minced clams can be substituted for the squid.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 614g | |
| Calories 685 | |
| Calories from Fat 302 | 44% |
| Total Fat 34.05g | 43% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 1057mg | 352% |
| Sodium 1754mg | 73% |
| Potassium 1262mg | 36% |
| Total Carbs 16.41g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.19g | 0% |
| Protein 73.55g | 118% |
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