red onion, thinly sliced and separated into rings (optional)
1/3
cup finely chopped Italian parsley (optional)
*Discard any opened clams or mussels.
1. Clean squid. Cut bodies crosswise into 1/4-inch rings; finely chop tentacles and fins. Pat pieces dry with paper towels.
2. To steam clams and mussels, place 1 cup water in large Dutch oven. Bring to a boil over high heat. Add clams and mussels. Cover and reduce heat to low. Steam 5 to 7 minutes until clams and mussels are opened. Remove with slotted spoon to large bowl. Discard any clams or mussels that remain closed.
3. Meanwhile, cook pasta according to package directions. Drain. Return to pan and toss with 2 tablespoons olive oil.
4. Add 2 tablespoons olive oil to large saucepan. Heat over medium heat; add squid. Cook and stir 2 minutes until squid is opaque. Place squid in bowl with clams and mussels; add pasta.
5. Combine remaining 1/2 cup olive oil, lemon juice, garlic, 1/2 teaspoon salt and pepper in small bowl; blend well. Pour over pasta mixture; toss gently to coat.
6. Cover; refrigerate at least 3 hours. Season with additional lemon juice, salt and pepper, if desired. Top with onion rings and parsley, if desired.
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