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

• 6 shrimp, peeled and cleaned
• 6 scampi, peeled and cleaned
• 6 small mussels, bearded and scrubbed
• 6 large clams, scrubbed
• 6 small razor clams, scrubbed
• 6 large mussels, bearded and scrubbed
• 6 small calamari, cleaned
• 1 (2 pound) lobster
• 1 cup extra-virgin olive oil
• 4 lemons, zested and juiced
• 1 tablespoon hot chile flakes
• 2 bunches Italian parsley, finely chopped to yield 1/2 cup
• Salt and pepper
• 1 pound crab meat
• Lemon wedges, for garnish

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.
3. Cook scampi for 1 minute, and plunge into the ice bath.
4. Cook the calamari 1 minute and do the same.
5. Cook lobster for 8 minutes and then cool in ice bath.
6. In a large saute pan, place the mussels and clams with 1 cup of water and bring to a boil.
7. Cover and steam, removing each shellfish as it opens.
8. Discard those shellfish that do not open.
9. 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.
10. Do the same with the crabmeat.
11. Arrange all the seafood on a big platter.
12. Garnish with lemon wedges and serve.

shrimp, scampi, mussels, clams, razor clams, mussels, calamari, lobster, extravirgin olive oil, lemons, hot chile, italian parsley, salt, crab meat, lemon wedges

Taken from www.foodnetwork.com/recipes/mario-batali/seafood-appetizer-in-the-style-of-venezia-misto-di-mare-alla-veneziana-recipe2.html (may not work)