Dinner a la Serenissima

Venice is nicknamed “the most peaceful,” and a romantic repast of classic seafood dishes reminds us why.

A summer evening. A peaceful spot on the beaches of Cavallino-Treporti, a little town just to the east of Venice. Barefoot dancing in the sand. The pearlescence of a late sunset. Fresh seafood prepared with the simplicity of flavor and technique characteristic of Venetian fare. A moment of relaxed laughter and togetherness.

While all of that sounds like a moment out of an Italian film with a happy, lighthearted ending, we can capture the same feeling here at home - except for the nearness of Venice, and sand between our toes. Get your family on board to clear the calendar of all distractions for a Saturday. Put the smartphones in a drawer. Shop the Strip for clams, scallops, baby octopus, salad fixings, garlic, and fresh pepperoncino. Run to your favorite bakery for a loaf of crusty bread. Find a bottle of crisp white wine from Veneto, Friuli, or Alto Adige.

Once you're home again, search Spotify for their “La Dolce Vita” playlist. Put the wine in the fridge. Mix up a classic Spritz alla Veneta to sip while you cook with your loved ones. Toss together your favorite salad. Sit down to a candlelit table to enjoy the light touch of these classic dishes. Later, find a Fellini classic to stream, or watch Mr. and Mrs. Smith traipse through La Serenissima in a less-than-peaceful caper.

Through it all, thank the heavens we live in a world that has Venice in it.

Lo Spritz alla Veneta

1 oz Cynar

2 oz dry white wine

2 oz club soda

Lemon and orange slices

Pour Cynar and white wine over generous ice in a Collins glass. Top off with club soda and stir gently. Garnish with fresh citrus.

ANTIPASTO MISTO

Serves 4

Scallops

8 Scallops

Extra-virgin olive oil

Sea salt

Black pepper

Open the shells and remove the scallops with a small knife. Clean away dark parts and sand, and rinse in cold running water. Pat dry with a paper towel. Wash the shells and dry them carefully for use as serving dishes. Season scallops with extra-virgin olive oil, salt, and black pepper. In a warm, nonstick pan, cook the scallops 90 seconds on each side until golden. Serve the scallops in the clean shells with a drizzle of raw oil and a sprinkling of freshly ground black pepper

Baby Octopus

8 baby octopuses

Sea salt

Extra-virgin olive oil

Black pepper

One half of a fresh lemon

Parsley, to taste

Wash the octopuses well under running water. Using kitchen scissors, remove eyes and beaks. In a saucepan of boiling, water salted as if it were from sea, cook the octopuses for about 30 minutes. Drain and cool to room temperature. Place them on serving platter, dress them with extra-virgin olive oil, pepper, a sprinkle of fresh lemon juice, and finely chopped parsley.

Sardines

8 sardines

300 g sea salt

200 g granulated sugar

Extra-virgin olive oil

One clove of garlic

Parsley, to taste

2 fresh pepperoncinos, finely diced

Clean and gut the sardines by cutting them along the belly and opening them like a book, taking care to leave the tail attached. In a bowl, mix the salt and sugar. Spread half of the mixture on a flat tray. Place the cleaned sardines on their stomachs and cover them completely with the rest of the salt and sugar mixture. Let them rest for about an hour and a half, until the fish pulp is hardened. At this point, gently rinse the sardines under running water to remove the dry marinade, dry them and arrange them on a clean plate. Dress with extra-virgin olive oil, sliced garlic, chopped parsley and pepperoncino. Let rest for a couple of hours in the fridge before serving.

Spaghetti with Clams

Serves 4

700 g fresh clams

Coarse salt, to taste

Extra-virgin olive oil

Fresh pepperoncino, chopped

2 cloves garlic, chopped

2 sprigs fresh thyme

300 g spaghetti

Black pepper

Soak the clams for about an hour in a bowl of water with a handful of coarse salt. Rinse well to be sure there is no sand or dirt, and drain. Combine extra-virgin olive oil in a hot skillet with chopped fresh pepperoncino, two cloves of garlic and the sprigs of thyme. When the oil begins to sizzle, add the clams, stir them, cover, and let them open for 3 to 4 minutes. Boil the spaghetti in salted water for about 8 to 10 minutes until very al dente, and drain. Add the spaghetti to the skillet with the clams and sauté at high heat, stirring constantly until spaghetti are al dente and ready to eat. Serve immediately with a drizzle of raw oil and a sprinkle of freshly ground black pepper.