Last Saturday my friend Karen and I took a seafood cooking class at Al Forno – one of my favorite restaurants in Providence, RI. Chef David Reynoso and Sous chef Phil Niosi opened up the fabulous Al Forno kitchens and we learned how to prepare several delicious seafood dishes.
This salad is easy to prepare and can be served warm or at room temperature.
24 Littleneck clams, washed and scrubbed
1 lb cleaned calamari, cut into rings
1/2 cup dry white wine
1 garlic clove
1 lb green beans, cleaned, washed and blanched
4 scallions, thinly sliced, placed in ice water
1/2 loosely packed parsley, finely chopped
6 tbsp extra virgin olive oil
juice of one lemon
kosher salt and freshly ground pepper to taste
Place clams, wine, garlic and 1/2 cup of water in a large covered pan. Steam the clams over medium heat. Check the clams after about 5 minutes and place the open clams into 4 warm bowls. Continue steaming, checking every few minutes, until all the clams have opened and been distributed evenly between the bowls.
Add the calamari and green beans to the pan, stir constantly and cook for 3-4 minutes, until the calamari is firm.
Remove garlic clove. Add the scallions, parsley, olive oil and lemon juice to the calamari. Season to taste with salt and pepper. Divide the calami and green beans between the four bowls and serve with bruschetta. Serves 4.
recipe courtesy of Al Forno restaurant