| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fish stock |
| 2 |
T |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
t |
Salt |
| 1 |
T |
Minced parsley |
| 1 |
lb |
Cleaned squid, cut into |
|
|
1/4-inch rings |
|
|
Cooked linguini |
INSTRUCTIONS
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" <Robert-Miles@usa.net> on Aug 19, 98,
converted by MM_Buster v2.0l.
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