List of Ingredients
- 2.2 LBS. of cleaned hardshell clams
- 2.2 LBS. of mussels, cleaned
- 2.2 LBS. of cleaned sea snails
- 1 LB. of clams, purged
- Fresh chili pepper
- shallot
- dry white wine
- Lemon
- Extravirgin olive oil
Method
In a large skillet, place 1 chopped shallot, 2 tablespoons oil and a few small pieces of fresh chili pepper. When the oil is hot, add the mussels, clams and sea snails; after 1 minute, add 1/2 cup wine, cover and cook for about 4-6 minutes or until the shells have opened.
Remove from heat and filter the cooking liquid through a colander lined with cheesecloth. In a large saucepan, place 2 tablespoons oil, 1/2 shallot, sliced, 1 piece of chili pepper and the hard-shell clams; after 1 minute, add 3 tablespoons white wine, cover and cook until the shells have opened.
Shell a few of the hard-shell clams, filter the cooking liquid, add the mussels, clams, sea snails and their filtered cooking liquid. Drizzle everything with oil and a generous grating of lemon zest, then serve immediately.