MANGIA BENE PASTA

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CHRISTMAS EVE SALADS

Calamari or Scungilli Salad (serves 4-6)

3 (8 oz.) cans scungilli, drained and rinsed *

2 large garlic cloves, minced

3 oz. olive oil

3 oz. fresh lemon juice

1 TB. dried oregano

1 TB. dried basil

Salt and pepper

3 cups shredded Romaine lettuce

1 large red onion, cut into slivers

2 stalks celery, sliced

Parmesan cheese for dusting

Calamari

Put scungilli in a large bowl.

Add garlic, oil, lemon juice, oregano, basil, salt and pepper.

Stir well, cover and refrigerate at least 3 hours.

Just before serving, combine lettuce, red onion, and celery in a large salad bowl.

Pour scungilli mixture over and toss well.  Sprinkle with parmesan, if desired.

* Calamari salad is prepared in the same way.

First cut 1 lb. squid into rings and boil for 2-3 minutes.

Drain and proceed as above.

Insalata di Frutti di Mare

Mixed Seafood Salad  (serves 8)

1/4 cup olive oil

3 TB. fresh lemon juice

1/2 tsp. grated lemon zest

1 garlic clove, minced

Salt to taste

Pinch of red pepper flakes

2 lb. squid, cleaned

1 lb. shrimp, peeled

24 mussels, scrubbed

1 small fennel bulb, thinly sliced

1 cup black olives, pitted and sliced

3 TB. chopped flat-leaf parsley

Lobster, Scallops, and Mussels Lover

Salt and pepper to taste

Radicchio and lettuce leaves

Whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper flakes.

Set dressing aside.

Cut the squid bodies into ˝" rings.  Leave the tentacles whole.

Bring a large saucepan of salted water to a boil.

Add the shrimp and cook about 2 minutes, until pink.

Using a slotted spoon, transfer the shrimp to the dressing.

Add the squid to the boiling water and cook 1 minute.

Using a slotted spoon, transfer the squid to the dressing.

Pour most of the water out of the saucepan leaving about 1".

Add the mussels.  Cover and cook 5 minutes or until mussels open.

Discard any mussels that fail to open.

Remove the mussels from their shells and add to the dressing.

Add the fennel, black olives, parsley, salt and pepper.  Combine well.

Place the radicchio and lettuce leaves on a serving platter.

Spoon the seafood mixture into the center.  Serve at once.

Shrimp and Orange Salad  (serves 4)

16 large shrimp, peeled

4 oranges, peeled, seeded, and chopped

2 TB. balsamic vinegar

2 TB. olive oil

2 TB. chopped fresh basil

Salt and pepper

6 cups mixed greens

Great Gourmet Tiger Shrimp

Cook shrimp in boiling water until pink, 3-4 minutes.

Drain and rinse with cold water.  Refrigerate 1 hour to overnight.

Mix vinegar, oil, and chopped parsley in a large bowl.

Add shrimp and oranges, salt and pepper to taste.  Mix.

Divide greens among individual plates and top with shrimp mixture.

See our Pasta with Seafood Recipes

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