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Seafood Antipasto Alla Venezia

Seafood Antipasto Alla Venezia
Servings: 4


  • 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


  • 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.