Seafood Appetizer in the Style of Venezia: Misto di Mare alla Veneziana

Ingredients

• 6 small calamari cleaned
• 1 tablespoon chile flakes hot
• 6 large clams scrubbed
• 6 small razor clams scrubbed
• 1 pound crab meat 
• 6 servings lemon wedges for garnish
• 4  lemon zest juiced
• 2 pound pd of lobster 
• 6 large mussels scrubbed
• 6 small mussels scrubbed
• 1 cup olive oil extra-virgin
• 2 bunches parsley italian finely chopped
• 6 servings salt and pepper 
• 6  shrimp cleaned peeled
• 6  scampi cleaned peeled

Equipment

• frying pan

Directions

1. Bring 6 quarts water to boil and set up ice bath.
2. Cook the shrimp for 1 1/2 minutes and plunge into the ice bath. Cook scampi for 1 minute, and plunge into the ice bath. Cook the 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 the mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens. Discard those shellfish that do not open. Keeping each type of shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chile flakes and 1 to 2 tablespoons parsley and salt and pepper, to taste. Do the same with the crabmeat. Arrange all the seafood on a big platter.
4. Garnish with lemon wedges and serve.