Seafood Antipasti

Italians make good use of the wealth of shellfish available on their coasts, including mussels, clams, and oysters, as well as shrimp, squid, and octopus, to make seafood antipasti, which is served both cooked and raw. Just as for vegetable antipasti, the seafood can find its way onto bruschetta or crostini, is served in salads, and is marinated. Clams and oysters are stuffed and broiled. Soppressata di Polpo, an octopus terrine, is thinly sliced and served with arugula and a spicy olive-caper dressing. Oysters and clams are often served raw on the half shell, but can be served in many kinds of antipasti. Clams are also used in a variety of antipasto preparations.