Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Frutti Di Mare.

· 1 lbs. 16/20 Shrimp (peeled, de-veined, tail off)

· 1 lbs. Calamari (cut into rings)

· 1 lbs. Scungilli (drained)

· ¼ cup Red Onion (medium dice)

· ½ cup Celery (cut into half-moons)

· ¼ cup Red Pepper (medium dice)

· ½ cup Castelvetrano Pitted Olives (halved)

· 2 tbs. Garlic (finely chopped)

· ¼ cup Parsley (finely chopped)

· 1 cup Extra Virgin Olive Oil

· 2 Lemons

· 2 tbs Salt

· 1 tbs Salt

1. Fill a medium sized sauce pot with water, add 2 tbs of salt and bring to a boil.

2. Once water is boiling add the cut calamari rings (reserving the tentacles for last) and cook for three minutes.

3. Once cooked remove from boiling water using a slotted spoon, cool and set aside.

4. Next add the shrimp to the boiling water and cook for three minutes. (the shrimp will be pink when fully cooked)

5. Once the shrimp is fully cooked remove from the boiling water using a slotted spoon, cool and set aside.

6. Lastly add the calamari tentacles to the boiling water and cook for three minutes.

7. Once the tentacles are cooked remove from the boiling water using a slotted spoon, cool and set aside.

8. In a large mixing bowl add the garlic, parsley, olive oil, 1 tbs. of salt, the juice of two lemons and mix well to create a vinaigrette.

9. Add all the other ingredients to the vinaigrette including the cooked seafood and the drained scungilli.

10. Mix until all ingredients are incorporated well.