Casa D'angelo's Antipasto Di Scoglio
Source: Orlando Sentinel, March 29, 2001

2 tablespoons fine-chopped garlic
1/4 cup extra-virgin olive oil
1 dozen little neck clams, cleaned
3 cups diced plum tomatoes or chopped imported canned Italian plum tomatoes
1/2 cup white wine
1/2 cup clam juice
2 tablespoons fine-chopped parsley
1/2 pound medium shrimp in shells, peeled and deveined
1/2 pound sea scallops
2 dozen mussels, cleaned
13 ounces squid (calamari) tubes, sliced into rings (2 cups)
Salt and fresh-ground black pepper to taste
Dried red pepper flakes to taste (optional)

In a large nonreactive skillet, saute the garlic in oil over medium-high heat until golden. Add the clams, tomatoes, wine, clam juice and parsley. Cover and simmer 2 minutes.

Add the shrimp, cover and simmer 1 minute. Add the scallops and mussels; simmer 2 minutes. Add the calamari and simmer 1 minute. Season with salt, pepper and red pepper flakes, if using. Serve immediately.

Yield: Makes 12 antipasto servings; 4 entree servings.

Serve this with lots of crusty Italian bread. If serving as an entree, serve it in soup plates. Otherwise, let guests help themselves to a taste of this, a taste of that.