Fresh Seafood and Linguine Salad

INGREDIENTS:

1 1/2 to 3 dozen clams
Salt
4 pounds (1.8 kg) mussels
1 1/2 pounds (675 g) small squid
8 ounces (225 g) linguine
Olive oil
1/4 cup (60 ml) freshly squeezed lemon juice
2 cloves garlic, minced
1/4 teaspoon (1 ml) pepper
1 red onion, thinly sliced and separated into rings for garnish
1/3 cup (75 ml) finely chopped
Italian parsley for garnish

PROCEDURES:

1. Discard any clams that remain open when tapped with finger. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.

2. Discard any mussels that remain open when tapped with fingers. To clean mussels, scrub with stiff brush under cold running water. To debeard, pull threads from shells with finger. Soak mussels in mixture of 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.

3. To clean each squid, hold body of squid firmly in one hand. Grasp head firmly with other hand; pull head, twisting gently from side to side. (Head and contents of body should pull away in one piece.) Set aside tubular body sac. Cut tentacles off head; set aside. Discard head and contents of body.

4. Grasp tip of pointed, thin, clear cartilage from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane covering body sac and fins. Pull off side fins; set aside. Rinse inside of squid thoroughly under running water. Repeat with remaining squid.

5. Cut squid crosswise into 1/4-inch (6 mm) rings; finely chopped tentacles and fins. (Rings, fins and reserved tentacles are all edible parts.) Pat pieces dry with paper towels.

6. To steam clams and mussels, place 1 cup (250 ml) water in large stockpot. Bring to a boil over high heat. Add clams and mussels. Cover stockpot; reduce heat to low. Steam 5 to 7 minutes until clams and mussels are opened. Remove from stockpot with slotted spoon. Discard any clams or mussels that remain closed.

7. Meanwhile, cook pasta according to package directions. Drain in colander. Place in large bowl and toss with 2 tablespoons (30 ml) oil.

8. Add just enough oil to large skillet to cover bottom. Heat over medium heat; add squid. Cook and stir 2 minutes until squid is opaque. Place squid in large glass bowl. Add pasta, mussels and clams.

9. Combine 1/2 cup (125 ml) oil, lemon juice, garlic, 1/2 teaspoon (2 ml) salt and pepper in small bowl; blend well. Pour over salad; toss gently to coat.

10. Cover; refrigerate at least 3 hours. Season with additional lemon juice, salt and pepper, if necessary. Garnish if desired.

~ Makes 6 servings