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"Mussels, scallops, and clams are always eco-friendly choices. Dave Pasternack, chef at Esca and head of seafood at Eataly, both in New York City, loves to use them in this spicy, brothy dish."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a15047/shellfish-brodetto-recipe-fw0211/?src=shelter_footer>