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Fettuccine With Swordfish And Sugar Snap Peas

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 ounces sugar snap peas, trimmed

2 medium carrots, peeled, cut into matchstick-size strips (about 2 cups)

8 ounces fettuccine

2 teaspoons olive oil

1 pound skinless swordfish steaks, cut into 3/4-inch cubes

3 tablespoons chopped fresh parsley

1 tablespoon all purpose flour

1/2 cup bottle clam juice

1/2 cup canned low-salt chicken broth

1/2 cup dry white wine

1 1/2 tablespoons fresh lemon juice

4 green onions, thinly sliced

1/2 teaspoon paprika

Lemon wedges

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