Yield: 4 Servings
|¼ medium||Size onion|
|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.
CHAGRIN BLVD., CLEVELAND
WINE: CORTESE DI GAVI, 1981
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .