Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ medium | Size onion |
| ½ \N | Carrot |
| 2 tablespoons | Chopped parsley |
| 4 \N | Whole black peppercorns |
| 1 \N | Clove garlic |
| 1½ pounds | Calamari; cleaned and sliced into 3/4-inch pieces |
| 12 \N | Medium-size shrimp; shelled, tails intact |
| 18 \N | Clams; scrubbed clean |
| 18 \N | Mussels; bearded and cleaned |
| ½ cup | Olive oil |
| 3 tablespoons | Lemon juice |
| ½ cup | White vinegar or dry white wine |
| 1 \N | Clove (large) garlic; minced |
| \N \N | Salt and pepper |
| 3 \N | Sprigs parsley |
| 1 \N | Lemon; cut in wedges |
1. Place 2 Qts. water, the onion, carrot, chopped parsley, black pepper, & clove in a medium saucepan. Bring to a boil. Add the calamari & cook until al dente, about 5 min. Drain and cool under cold water.
2. In the same pot, bring another 2 Qts. water to a boil. Add the shrimp, clams, & mussels and cook until the clams and mussels open, about 3 minutes. Drain, run under cold water to cool, and remove the meat from the shells.
3. Combine all the seafood in a mixing bowl. Add the olive oil, lemon juice, vinegar or wine, garlic, salt, pepper and parsley sprigs. Toss well.
Serve on a chilled dinner plate, garnished with lemon wedges.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD., CLEVELAND
WINE: CORTESE DI GAVI, 1981
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .