Seafood salad with peas and cucumbers

08638 SEAFOOD SALAD with CUCUMBER PISELLIE INGREDIENTS for 4 PEOPLE 2 shallots, one clove of garlic, 4 tablespoons peanut oil, 5 cl dry white wine, 250 g of peas, 2 tablespoons wine vinegar, 16 basil leaves, 1/2 cucumber, 200 g of mixed shellfish already cleaned without shell, 200 g crabmeat, 200 g shrimps without shell, 200 g of pre-cooked, squid rings 2 tablespoons chopped parsley, salt and pepper.

Peel and mince the shallots.

Soffriggeteli with crushed garlic in a tablespoon of oil.

Add salt, pepper and sprinkled with white wine; Let it evaporate for a few minutes then remove from heat.

Cook the peas to steam for 5 minutes.

When cooked, let cool.

Beat vinegar with oil; wash the basil leaves and cut into strips with scissors.

Wash the cucumber, cut it into 4 lengthwise and then again in triangles.

Crumble the crab meat in a bowl, Add clams, shrimp, peas and chopped parsley; stir the shallots with their cooking juice, vinaigrette, chopped cucumber and stir thoroughly.

Split the seafood salad in individual plates, sprinkle with chopped Basil and serve.