A lovely, simple antipasto, this grilled dish makes the most of the delicious selection of seafood available from the fish markets of Venice, but it can be made anywhere. As with any seafood dish, it is the freshness of the raw material that makes all the difference. It is far better to reduce the number of shellfish varieties to one or two and eat them absolutely fresh, than to have lots of different types that may not be at their very best.
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