Rice In Marinara Salad

Preparation:

Preparation: Carefully wash the clams and mussels, put them in two different pans, do not add any seasoning, put them on the fire and let them open. Remove the molluscs from the shells. Cook the octopus in salted water for about ten minutes and when they have cooled, cut them in half. Boil the rice in plenty of salted water, drain it, run it under cold water, put it in a salad bowl and add clams, mussels and baby octopus. Prepare the sauce: crumble the egg yolks, slowly pour about three spoonfuls of olive oil as for preparing mayonnaise and, when the sauce has become thick enough, add a little lemon juice and a pinch of salt. Spread it over the rice and keep refrigerated before serving. Accompanying wines: Collio Pinot Bianco DOC, Riviera Ligure Di Ponente Vermentino DOC, Castel Del Monte Chardonnay DOC.