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Title: Seafood Antipasto Alla Venezia
Categories: New Text Import
Yield: 1 Servings
| 6 | md | Shrimp, cleaned, peeled |
| 6 | sm | Mussels, bearded, scrubbed |
| 6 | lg | Clams, bearded, scrubbed |
| 6 | sm | Razor clams, bearded, scrubbed |
| 6 | lg | Mussels, bearded, scrubbed |
| 6 | sm | Calamari, cleaned, gutted |
| 1 | sm | Lobster, 1 lb |
| 1 | lb | Crab meat |
| 1 | c | Extra virgin olive oil |
| Juice and zest of 4 lemons | ||
| 1 | tb | Hot chili flakes |
| 2 | bn | Italian parsley, finely chopped |
Bring 6 quarts water to boil and set up ice bath.
Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.
In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens until they are all done. Discard those shellfish which do not open. Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley. Do the same with the crab meat. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D15 Posted to MC-Recipe Digest V1 #605 by Sue
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