Seafood Antipasto alla Venezia

Ingredients

• 6 small calamari cleaned
• 1 tablespoon chili flakes hot
• 6 large clams scrubbed
• 6 small razor clams scrubbed
• 1 pound crab meat 
• 1 cup olive oil extra virgin 
• 4  juice of lemon 
• 1 pound pd of lobster 
• 6 large mussels scrubbed
• 6 small mussels scrubbed
• 2 bunches parsley italian finely chopped
• 6 medium shrimp cleaned peeled

Equipment

• frying pan

Directions

1. Bring 6 quarts water to boil and set up ice bath.
2. Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.
3. In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens until they are all done. Discard those shellfish which do not open. Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley. Do the same with the crab meat. Arrange all the seafood on a big platter.
4. Garnish with lemon wedges and serve.