Seafood Antipasto Alla Venezia
Seafood Antipasto Alla Venezia
Seafood Antipasto Alla Venezia
Servings 4
Ingredients
- 2 bunches Italian parsley finely chopped to yield 1/2 cup
- 1 tablespoon hot chili flakes
- Juice and zest of 4 lemons
- 1 cup extra virgin olive oil
- 1 pound crab meat
- 1 small 1 pound lobster
- 6 small calamari cleaned and gutted
- 6 large mussels bearded and scrubbed
- 6 small razor clams bearded and scrubbed
- 6 large clams bearded and scrubbed
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.
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