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Servings: 4-5 persons
• 6 lb. shellfish (mussels, clams, razor clams) • 6 baby squid • 1-2 lemons • 3 cloves garlic • 1 spring of parsley • 1 bay leaf • salt • whole pepper corns Clean the baby squid; if they are small leave them whole, otherwise separate the tentacles from the sac and cut the latter into 3-4 pieces. Drop into boiling water with few slices of lemon, the bay leaves and some pepper corns; let them boil for three or four minutes and drain well. Clean the mussels and clams and allow them to open in a pan with a few spoonfuls of oil and some crushed garlic. Once open, remove from the heat, remove the shells and filter the liquid in the pan. Place the shellfish and the baby squid in a serving dish and flavor them with the filtered cooking oil flavored with lemon, pepper and chopped parsley. The salad is tastier if served lukewarm. |
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