CALAMARI VENETO - A SEAFOOD EXTRAVAGANZA FEATURING STUFFED CALAMARI, DUNGENESS CRAB AND STEAMER CLAMS

INGREDIENTS:  Serves 8
• 16 whole calamari (8 ounces each), cleaned 

• 16 steamer clams 

• 2 large dungeness crab, cooked, cleaned and cracked 

• 1/2 cup chopped onion 

• 1/2 cup olive oil 

• 1 cup chopped raw shrimp 

• 1 cup lup Dungeness crab meat, cooked and chopped 

• 1/4 cup dry white wine 

• 1/2 tsp. red pepper flakes 

• 3 tablespoons pine nuts (toasted) 

• 3 tablespoons raisins 

• 1/2 cup water 

• 2 tablespoons fresh basil, chopped 

• 2 tablespoons fresh parsley, chopped 

• Salt and pepper to taste 

• 1/2 cup unseasoned bread crumbs 

• Poaching sauce (recipe to follow)

DIRECTIONS:

1.  Boil four calamari and the tentacles of the other 12 calamari for 15-20 minutes, or until tender.

2.  Meanwhile, in a separate pan, saute onion in oil until browned.
 
3.  Chop the cooked calamari and add to the onion mixture. 

4.  Add shrimp, lobster, wine, pepper flackes, pine nuts, raisins and water.
 
5.  Bring to a boil and then reduce heat and simmer for 10 minutes, stirring constantly.
 
6.  Add basil, parsley, salt and pepper. Remove from heat and slowly stir in bread crumbs, mixing
     thoroughly. Set aside and let cool.
 
7.  When cool, fill a pastry bag (without a tip) with the mixture and pipe into each of the twelve
     remaining uncooked calamari. Secure with toothpicks.

8.  Add stuffed calamari to sauce and let simmer for 15-20 minutes. Add clams the last 10 minutes and
     the cooked crab in the shell for the last 5 minutes or until heated through.

9.  Plate with one stuffed calamari, 2 clams, and a generous portion of crab. Serve.

Yield: 8 Servings

Poaching Sauce:

• 1 14-ounce can whole, peeled tomatoes 

• 4 cloves garlic, peeled and seeded 

• 4 tablespoons olive oil 

• 1 Tablespooon brown sugar 

• 2 tablespoons balsamic vinegar 

• 3 tablespoons fresh basil, chopped 

• 4 tablespoons parsley, chopped 

• 1/2 cup dry white wine 

• 1/2 cup water 
Salt and pepper to taste

1.   Pour tomatoes into saucepan and simmer for 15-20 minutes. In a separate pan, saute garlic in olive
      oil until lightly browned. Transfer the garlic to the tomatoes. Stir in basil, parsley, wine, water,
      sugar,  balsamic vinegar, salt and pepper.

COOKS NOTE* 
Garnish with lemon wedges,  a sprig of basil and a few flakes of fresh chopped flat leaf parsley or
chopped scallions.