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● Amalfi Seafood Salad
Insalata di Mare

16 mussels, scrubbed, beards removed
16 clams
salt
1/4 pound octopus, cut into 1-inch pieces
1/4 pound squid, bodies cut into rings, tentacles halved
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
16 shrimp, shelled and deveined
juice of 1 lemon
freshly ground black pepper
1 teaspoon minced Italian parsley

Soak the mussels and clams in cool water to cover with 1 tablespoon of salt for 30 minutes, then drain and rinse. Bring 1 quart of water to a boil. Drop in the octopus and cook for 20 minutes. Add the squid and cook for 10 more minutes. Drain and coo, then transfer to a salad bowl. In a 12-inch skillet over medium heat, warm 1 tablespoon of the olive oil. Add the garlic, mussels, clams and shrimp and cook for 10 minutes. Add the mixture to the octopus and squid in the bowl. Toss with the lemon juice, the remaining olive oil, salt and pepper and serve garnished with the parsley. ● Serves 4

Wine Suggestion, Light-bodied white with a delicate bouquet

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