Neapolitan Seafood Salad

neapolitan seafood salad

Neapolitan Seafood Salad

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Servings: 6
Calories: 647


  • 1 lb prepared squid cut into strips
  • 1.3 lb cooked mussels
  • 1 lb cooked cockles in brine
  • 1/4 pint white wine
  • 1/2 pint olive oil
  • 8 oz dried campanelle or other small pasta shapes
  • juice of 1 lemon
  • 1 bunch chives snipped
  • 1 bunch fresh parsley finely chopped
  • 4 large tomatoes
  • mixed salad leaves greens
  • salt and pepper sprig of fresh basil to garnish


  • Put all of the seafood into a large bowl, pour over the wine and half of the olive oil, and set aside for 6 hours.
  • Put the seafood mixture into a saucepan and simmer over a low heat for 10 minutes. Set aside to cool.
  • Bring a large saucepan of lightly salted water to the boil. Add the pasta and 1 tbsp of the remaining olive oil and cook for 8 - 10 minutes or until tender, but still firm to the bite. Drain thoroughly and refresh in cold water.
  • 4 Strain off about half of the cooking . liquid from the seafood and discard the rest. Mix in the lemon juice, chives, parsley and the remaining olive oil. Season to taste with salt and pepper. Drain the pasta and add to the seafood.
  • Cut the tomatoes into quarters. Shred the salad leaves (greens) and arrange them at the base of a salad bowl. Spoon in the seafood salad and garnish with the tomatoes and a sprig of basil. Serve.
  • You can substitute cooked scallops for the mussels and clams in brine for the cockles, if you prefer. The seafood needs to be marinated for 6 hours, so prepare well in advance.
Calories: 647 kcal
Carbohydrates: 38 g
Protein: 25 g
Fat: 42g
Saturated Fat: 6 g
Cholesterol: 190 mg
Sodium: 185 mg
Potassium: 666 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 800 IU
Vitamin C: 28 mg
Calcium: 64 mg
Iron: 5 mg
Cuisine Italian
Ingredients Fish & Seafood
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