Recipe - Insalata Di Frutti Di Mare

One fourth md Size onion
One half Carrot
2 tablespoon Chopped parsley
4 Whole black peppercorns
1 Clove garlic
1 One half pound Calamari; cleaned and cut or sliced up
into 3/4inch pieces
12 Mediumsize shrimp; shelled,
tails intact
18 Clams; scrubbed clean
18 Mussels; bearded and cleaned
One half cup Olive oil
3 tablespoon Lemon juice
One half cup White vinegar or dry white
wine
1 Clove (large) garlic; minced
Salt and pepper
3 Sprigs parsley
1 Lemon; cut in wedges

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.