A seafood feast for less-than-fastidious eaters

Joe and Aldo are mostly an irresponsible, lazy pair of good-for-nothings.

Which isn’t to say they’re not talented.

They are. Undeniably resourceful, intuitive, clever, inventive and even at times inspired, their schemes and methods for getting out of work are often nothing short of brilliant. As fishermen they’re not particularly gifted, but as affable and agreeable companions, they excel, and as I take every opportunity to remind them, boats do need ballast.

Add my husband Yani, and the trio makes an excellent fishing team. Yani catches the fish while Joe and Aldo bask in the sun like beached seals, entertaining themselves with endless stories and jokes, and once in a while they even cast a line.

The three of them sometimes concoct their ritual feast, which is to say that Yani does the cooking while Joe and Aldo get under foot, offer useless advice and generally drink too much wine. For the past few years, Yani has been making this superbly flavorful seafood dish that is unparalleled when spirits are high and inhibitions low. It is also a gloriously messy dish, so if you plan to make it, choose your company wisely. It should not be wasted on fastidious eaters (the type who eat chicken wings with a knife and fork for example) who are unlikely to enjoy getting a little grubby in the eating.

Yani’s Seafood Fiesta

Ingredients

1 lb. raw shrimp (medium to large)

2 dz. clean, fresh, little-neck clams in shells

1 one-pound lobster

1 lb. scallops (regular, not bay)

1/4 cup olive oil

1 medium onion, chopped coarsely

2-4 cloves garlic, chopped

4 cups fresh-grated or home-canned tomatoes

3/4 cup dry red wine

1 tbsp. red wine vinegar

1 cup water

1 tsp. dried basil, or 3 medium fresh leaves, chopped

1 tsp. dried oregano

1 tsp. dried rosemary, or 1 sprig fresh

1 1/2 tsp salt

1 tsp. fresh coarse ground pepper

1-2 tablespoons cornstarch dissolved in an additional 1/4 cup water

Method

Make sure clams are clean and free from sand or debris. Soak them in salted cold water for 30 minutes. Using a large Dutch oven-type pot with a lid, sauté onions and garlic in oil until soft. Add tomatoes, wine, water, vinegar, herbs and salt and pepper. Bring to boil. Reduce heat and simmer gently, covering pot for 40 minutes.

In another large pot bring 2 gallons water to a full rolling boil. Plunge in lobster, cover and bring back to boil for 10 minutes. Remove lobster and allow to cool. Prepare lobster by breaking off tail. Clean and split the shell, leaving the meat in the shell. Break off legs and crack claws. When sauce is ready, stir in cornstarch mixture. Add shrimp and simmer 5 minutes. Add scallops. Simmer 5 minutes. Add lobster claws, tail and legs and drained clams. Simmer for an additional 5 minutes until clams begin to open. Serve in large soup bowls with plenty of fresh crusty, Italian or French bread, an extra plate for the shells and large cloth napkins.