"Priest stranglers" with fresh clams and squid (Strozzapreti con poveracce e le seppie) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 124) by Lynne Rossetto Kasper

  • basil
  • clams
  • cornmeal
  • onions
  • parsley
  • tomatoes
  • squid
  • all-purpose flour
  • EYB Comments

    Can substitute spaghetti pasta for the book's "Wine pasta (Pasta al vino)" called for in this recipe, and mussels for clams.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spaghetti pasta for the book's "Wine pasta (Pasta al vino)" called for in this recipe, and mussels for clams.

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