| 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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