Antipasto di Mare Rivierasco

Ingredients

• Y2 cup white wine
• 6 ounces squid
• 12 littleneck clams, washed
• Ya pound sea scallops
• 6 mussels, scrubbed and debearded
• 1 cup MARINARA SAUCE
• Salt and pepper
• a2 large shrimp, shelled, deveined, and heads removed
• 1 cup chopped parsley
• 2 lemons, each cut in 6 wedges

Method

1. 1

   1.

2. 2

   Pour the wine into a sauté pan.

3. 3

   Heat over medium heat until simmering.

4. 4

   Add the clams and mussels; cover and poach until they open, approximately 2 minutes.

5. 5

   Discard any that do not open.

6. 6

   Add the shrimp, squid, and scallops and continue to poach until the shrimp start to turn opaque, approximately 1 minute.

7. 7

   2.

8. 8

   Add the Marinara Sauce and salt and pepper to taste.

9. 9

   Simmer an additional 2 minutes to blend all the flavors.

10. 10

    3.

11. 11

    To serve, place in a large serving bowl or in individual serving dishes.

12. 12

    Sprinkle with the chopped parsley and garnish with the lemon wedges.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 47. The excerpt below is the record exactly as published.

ANTIPASTO DI MARE RIVIERASCO Y2 cup white wine 6 ounces squid 12 littleneck clams, washed Ya pound sea scallops 6 mussels, scrubbed 1 cup MARINARA SAUCE and debearded Salt and pepper a2 large shrimp, shelled, 1 cup chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.