8 pieces little neck clams, scrubbed
12 pieces mussels, dux berry cleaned
8 pieces prawns head on
8 pieces sea scallops, cleaned
2 cups plum tomatoes, peeled and seeded
1 lemon zest, use potato peeler
4 pieces garlic cloves, crushed
1 cup olive oil, virgin
10-12 pieces parsley, Italian leaves
1 cup dry white wine
Sea salt , to taste
Fresh ground pepper ,to taste
Hot pepper seeds , to taste
4 filets anchovies, optional
To cover, puff pastry or pizza dough
2 eggs for egg wash linguine al dente, such as barilla, 2 lbs
equipment… large baking dish small brush sea bass, doran or other flaky fish 1 lb cubed
calamari sliced in rings, optional 8 oz
WATCH CHEF HALL PREPARE DISH IN VIDEO PLAYER TO THE RIGHT
Method- In a heavy sauté pan heat olive oil and sauté garlic, add clams, mussels sauté, add fish, prawns, scallops, sauté, add parsley, then add white wine, tomato zest, anchovies, season. Cook fish half way, add rest of olive oil, hot pasta, check seasoning, place in casserole dish. Cover with pastry and seal sides. Brush top with egg wash, place in preheated oven at 400 degrees till golden brown. Remove , rest 5 minutes. Serve a piece of Veneto Italy
