Seafood Antipasto Alla Venezia

Recipe Ingredients

6		Shrimp - cleaned, peeled (medium)
6		Mussels - bearded, scrubbed (small)
6		Clams - scrubbed (large)
6		Razor clams - scrubbed (small)
6		Mussels - bearded, scrubbed (large)
6		Calamari - cleaned, gutted (small)
1		Lobster - (1 lb) (small)
1 lb	454g / 16oz	Crab meat
1 cup	237ml	Extra-virgin olive oil
		Juice and zest of 4 lemons
1 tablespoon	15ml	Hot chili flakes
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D15) - from the TV FOOD NETWORK

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