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1 lb. fresh or frozen, thawed
squid, cleaned as directed
for fried squid
1 can (10 oz.) whole clams
4 Tbsp. lemon juice
1/3 c. olive oil
peel of 1 small lemon, pared
thinly with a vegetable
peeler and cut in very thin
2 Tbsp. minced parsley
salt and pepper

Scoglio di Frisio, a Roman restaurant specializing in
Neapolitan dishes, offers this lemony fragrant squid salad as
a first course.
Bring a quantity of water to boil over high heat. Drop
in squid and cook until edges begin to curl, about when boiling
resumes. Drain and set aside. Drain liquid from clams into a
saucepan. Add lemon peel and bring to a boil; remove from heat
and stir in clams and cooked squid. Chill covered.
This stuff tastes much better than it looks or sounds

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