Neapolitan Seafood Salad Recipe

By | Published , Last Updated on | Salad, Seafood, Squid | No Comment


  • Prepared Squid – 450 gms, cut into strips
  • Cooked Mussels – 750 gms
  • Cooked Cockles in Brine – 450 gms
  • White Wine – 150 ml
  • Olive Oil – 300 ml
  • Dried Campanelle Pasta – 225 gms
  • Juice of 1 Lemon
  • Chives – 1 bunch, snipped
  • Fresh Flat-leaf Parsley – 1 bunch, finely chopped
  • Mixed Salad Leaves – 125 gms
  • Salt and Pepper
  • Tomatoes – 4 large, to garnish


  1. Put all the seafood into a large bowl.
  2. Pour over the wine and half of the olive oil and set aside for 6 hours.
  3. Put the seafood mixture into a saucepan and simmer over a low heat for 10 minutes.
  4. Set aside to cool.
  5. Bring a large saucepan of lightly salted water to the boil.
  6. Add the pasta and 1 tblsp of the remaining olive oil.
  7. Cook for 10 to 15 minutes until just tender.
  8. Drain and refresh in cold water.
  9. Strain off about half of the cooking liquid from the seafood and discard the rest.
  10. Mix in the lemon juice, chives, parsley and the remaining olive oil.
  11. Season to taste with salt and pepper.
  12. Drain the pasta and add to the seafood.
  13. Shred the leaves and arrange them at the base of a salad bowl.
  14. Cut the tomatoes into quarters.
  15. Spoon the seafood into the bowl.
  16. Garnish with the tomatoes and serve.

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