Seafood Antipasti Alla Veneziana

Recipe Ingredients

6 lbs	2724g / 96oz	Shrimp - cleaned, peeled (large)
6 lbs	2724g / 96oz	Scampi - cleaned, peeled (large)
6 lbs	2724g / 96oz	Mussels - bearded, scrubbed (small)
6 lbs	2724g / 96oz	Clams - scrubbed (large)
6 lbs	2724g / 96oz	Razor clams - scrubbed (small)
6 lbs	2724g / 96oz	Mussels - bearded, scrubbed (large)
6 lbs	2724g / 96oz	Calamari - cleaned, gutted (small)
1 lb	454g / 16oz	Lobster - (abt 1 lb) (small)
1 cup	237ml	Extra-virgin olive oil
2		Lemons - zested and juiced
1 tablespoon	15ml	Hot chili flakes
1/2 cup	20g / 0.7oz	Finely-chopped Italian flat-leaf parsley
2		Lemons - cut in wedges, for
		Garnish
		Red mustard greens for salad - dressed with
		Extra-virgin olive oil
		Rock salt - as accompaniment

Recipe Instructions

Bring 6 quarts water to boil and set up ice bath nearby.

Cook all the shrimp for 1 1/2 minutes and plunge into the ice bath. Cook the scampi for 1 minute, and plunge into the ice bath. Repeat with the calamari. Cook the lobster for 8 minutes and then cool in the ice bath.

In a 10- to 12-inch saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover the pan and let the seafood steam, removing each shellfish as it opens until they are all cooked and removed from the pan. Discard any shellfish that do not open. Keeping each type of 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. Dress the crabmeat in the same manner. 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-2F31) - from the TV FOOD NETWORK

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