From: Chef Scott Conant, Alto Restaurant, New York City. Yield: 3-4 servings. 1 cup mussels 1 cup clams 3⁄4 lb. Rummo Lenta Lavorazione Calamarata Pasta 1⁄4 lobster meat, chopped into small dice 1⁄2 cup spot prawns 3 sea urchins 2 oz. extra virgin olive oil 1 cup bread crumbs with 10 mint leaves and 1⁄2 cup parsley chopped in a food processor with 2 Tbsp. oil Cook clams and mussels in a covered pot with 1 Tbsp. olive oil and 2 oz. water. When open, remove them from pot and cool. Decant ...
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