3 tablespoons extra-virgin olive oil1 small red onion, coarsely chopped1 large clove garlic, minced1/8 teaspoon crushed red pepper, plus extra for garnish1/2 cup dry red wine1 can (14.5 ounces) diced tomatoes1/2 cup seafood broth, chicken broth or water2 tablespoons minced flat-leaf parsley, divided1/4 teaspoon salt6 littleneck clams4 medium or large shrimp, peeled and deveined4 sea scallops (preferably dry caught)1/4 pound mild white-fleshed fish fillets, cut into 2-inch chunks2 thick slices rustic Italian bread, toasted and brushed with olive oil
• Heat the oil in a 4-quart pot over medium heat. Add the onion, garlic and half of the red pepper. Cook, stirring occasionally, for 5 minutes, or until soft. Add the wine. Increase the heat to medium-high. Cook at a brisk simmer for 5 minutes, or until the wine no longer smells of alcohol. Add the tomatoes, broth or water, 1 tablespoon parsley and the salt. Bring to a boil, then reduce the heat until the sauce simmers gently. Cover and cook for 10 minutes, stirring occasionally, for the flavors to blend. Press some of the tomatoes with the back of a spoon to crush.
• Add the clams. Increase the heat to high. Cook for 3 to 5 minutes, or until they start to open. Add the shrimp, scallops and fish; stir gently. Cover and reduce the heat so the mixture simmers but does not boil. Cook for 8 to 10 minutes, or until the clams open and the other seafood is opaque in the center. Discard any clams that will not open.
• Set the bread slices in pasta plates or large shallow bowls and spoon the seafood mixture over them. Sprinkle with the remaining parsley. Pass crushed red pepper at the table.
Makes 2 servings.
Note: Shellfish options include: littleneck clams, mussels, scallops and shrimp, plus any mild white fish (sea bass, halibut, swordfish, tilapia or red snapper).
Wine Pairing: Ruffino Il Ducale Toscana 2008 I.G.T.
