Shellfish Saute
(Mariscada en salsa verde)

1/3 cup olive oil

6-8 cloves garlic, shopped

2 bunches flat leaf parsley, leaves chopped (2 cups)

1/2 cup dry white wine

2 tsp cornstarch

1/3 cup milk

12 littleneck clams, scrubbed and soaked in a cornmeal bath

1 lb sea scallops, preferable dry

1 lb large shelled and deveined shrimp

1/2 tsp kosher salt

Freshly ground pepper to taste

Heat oil in a wide pan with shallow sloping sides or a large nonstick skillet

over low heat. Add garlic and cook until soft but not colored. Stir in parsley

and wine, increase heat to high and cook until wine has almost evaporated.

Add cornstarch to milk in a small bowl; stir until cornstarch dissolves. Whisk into pan.

Reduce heat; add clams, scallops and shrimp; turn to coat. Cover and cook,

gently stirring occasionally, until shellfish are cooked through, about 15 minutes.

Add salt and pepper, adjusting seasonings as desired.