Ingredients
4 tablespoons extra virgin olive oil
2 cloves garlic, chopped
16 mussels, bearded and scrubbed
16 clams, scrubbed
½ cup white wine
pinch of crushed hot red pepper
2 ounces cleaned calamari, cut into rings
2 ounces bay scallops
12 medium shrimp, shelled and deveined
2 ripe tomatoes, peeled, seeded, and diced
1 tablespoon chopped fresh Italian parsley
4 broad, thick slices of country bread
Preparation
In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the mussels and clams, cover, and cook over high heat until the shells are open, about 5 minutes. Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the mussel and clam shells.
In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold. Add the calamari, scallops, and shrimp, and cook, stirring frequently, until they are just cooked through, 2 or 3 minutes. Add the remaining wine, and continue cooking until it evaporates, about 3 minutes. Add the tomatoes and the clam and mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
Grill or toast the bread and top each slice with a portion of the seafood.
