Insalata di mare

 

A very easy seafood salad may be made ahead of time and refrigerated, but it's best if that doesn't sit for too long. Whenever possible, let the temperature drop to just above room temperature before serving. Fish and seafood must be cooked separately.

 

clams  checked, cleaned, and washed

mussels checked, cleaned, washed

black pepper and sea salt to taste

white wine 1/8 cup

courgettes 1 small

garlic 2 cloves

bay leaf 1

squid  cleaned and prepared

fillets of plaice or other white fish

pine nuts

celery 5 sticks

parsley a small bunch

chili half

lemon 1, the juice of

extra virgin olive oil

 

as far as the seafood you add as much as you want.

 

Heat a heavy skillet over high heat. Set the cover on top and add the clams and mussels, along with a generous tsp of freshly cracked black pepper and a splash of wine. Simmer, shaking occasionally, until all of the shells are open, there should be a strong pepper scent. Remove the pan from the heat. Take the meat from the shells, reserving a few for decoration if desired. Set them aside, still in their liquid.

 

Chop the courgettes into 12-inch cubes. Heat a saucepan of salted water to a boil, then add the garlic cloves, bay leaf, and leftover wine. Simmer for 5 minutes with the squid, then add the white fish and turn down the heat after 30 seconds. Allow for 10 minutes in the water before removing the fish and slicing the squid.

The pine nuts should be toasted. Prepare the celery by dicing or slicing it. Dice the parsley and chili and combine them with lemon juice, olive oil, and a teaspoon of salt to produce a dressing.

Combine everything together, season with extra black pepper to taste, and put on a serving platter.