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Spaghetti with Clams, Mushrooms and Artichokes
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- ½ oz fresh parsley, leaves only, cleaned and dried (approx. 25 sprigs)
- 21 oz water
- 2 tsp salt, divided, plus extra to boil pasta
- 3 fresh baby artichokes, cut into quarters, outer spikes removed
- 24 oz small littleneck clams (soaked in 21 oz water with 1 tsp salt for 20-30 minutes)
- 2 garlic cloves
- 1 oz extra virgin olive oil
- 10 ½ oz fresh mushrooms, sliced
- 10 ½ - 16 oz spaghetti
- per 1 portion
- 1506 kJ / 360 kcal
- 14 g
- 61 g
- 6 g
- 4 g
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