Insalata Di Frutti Di Mare

1. Place 2 Qts. water, the onion, carrot, chopped parsley, black pepper, & clove in a medium saucepan. Bring to a boil. Add the calamari & cook until al dente, about 5 min. Drain and cool under cold water. 2. In the same pot, bring another 2 Qts. water to a boil. Add the shrimp, clams, & mussels and cook until the clams and mussels open, about 3 minutes. Drain, run under cold water to cool, and remove the meat from the shells. 3. Combine all the seafood in a mixing bowl. Add the olive oil, lemon juice, vinegar or wine, garlic, salt, pepper and parsley sprigs. Toss well. Serve on a chilled dinner plate, garnished with lemon wedges. RISTORANTE GIOVANNIS CHAGRIN BLVD., CLEVELAND WINE: CORTESE DI GAVI, 1981 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from G Internet, G Internet.