Cooking from Romagna: Fish specialities

Ingredients: clams, olive oil, garlic, onion.

Preparation:
Place the clams in a bowl with water to cover and let stand for 6 hours. (Clams will rid themselves of sand). Clean the clams and remove them to a heatproof bowl; add water to cover. Place the bowl in a wok; put 1 cup of water in the wok. Cover and steam at low heat until the clams open to 1/6 inch. Remove the bowl of clams; drain. Transfer the clams to another deep bowl; add the rest of ingredients to marinate; refrigerate for 24 hours. Serve.

Ingredients: mantis prawns, parsley, salt, pepper, breadcrumbs, garlic, olive oil.

Preparation:
Clean shrimp and remove sharp sides and underside fins with scissors. Mix chopped garlic, salt & pepper, parsley, oil and breadcrumbs together in a bowl and dredge the shrimps in the mixture. Grill on hot coals, brushing several times with oil.

Ingredients: cuttlefish, parsley, garlic, olive oil, tomato sauce, a pinch of salt.

Preparation:
Clean the cuttlefish well, removing the centre bone and eyes. Slice in strips and sauté in garlic oil, and parsley. After approximately 30 minutes, add water (to cover), pinch of salt and tomato paste. Cook until cuttlefish becomes tender.

Ingredients: squids, garlic, breadcrumbs, olive oil, parsley, salt, pepper, thyme, spicy pepper, lemon juice, anchovies.

Preparation:
Remove from squids and finely chop tentacules; set squids aside. Into a bowl, well mix together breadcrumbs, parsley, garlic and 2 tablespoons of the olive oil. Well mix with chopped tentacules; salt and pepper, to taste. Using a spoon, delicately stuff squids with mixture.Sew openings [with needle and thread]. Pour reamining olive oil into a large, shallow frypan. Brown stuffed squids, over medium heat, slowly turning squids. Add remaining chopped garlic; fry for 1 minute more. Salt and pepper, to taste. Lower heat. Cover and simmer for 20 to 30 minutes. Remove squids from frypan; remove threads. Arrange stuffed squids over lettuce strips and serve, hot.

Ingredients: sardines, flour, lard.

Preparation:
After having thoroughly washed the fish, drain and dredge in flour. Melt the lard in a frying pan and fry fish in boiling lard. Drain on brown paper. The fish must be crunchy and dry.