| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Seafood | 4 | Servings |
INGREDIENTS
| 1/4 | md | Size onion |
| 1/2 | Carrot | |
| 2 | tb | Chopped parsley |
| 4 | Whole black peppercorns | |
| 1 | Clove garlic | |
| 1 1/2 | lb | Calamari; cleaned and sliced into 3/4-inch pieces |
| 12 | Medium-size shrimp; shelled, tails intact | |
| 18 | Clams; scrubbed clean | |
| 18 | Mussels; bearded and cleaned | |
| 1/2 | c | Olive oil |
| 3 | tb | Lemon juice |
| 1/2 | c | White vinegar or dry white wine |
| 1 | Clove (large) garlic; minced | |
| Salt and pepper | ||
| 3 | Sprigs parsley | |
| 1 | Lemon; cut in wedges |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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