INGREDIENTS:
(4 servings)
2 (4 ounce) Maine lobster tails, cut in half
8 U/15 shrimp
8 ounces cleaned and sliced calamari (squid)
20 littleneck clams (mussels may be substituted or added for variation)
2 ounces olive oil
4 ounces dry white wine
4 garlic cloves, minced
8 ounces imported canned plum tomatoes (crushed by hand)
12 torn fresh basil leaves
16 ounces shrimp stock (clam juice or seafood stock can be substituted)
1/4 teaspoon dried oregano
1/8 teaspoon crushed fennel seeds
1/4 teaspoon crushed chili flakes
salt and pepper to taste
8 slices grilled crusty French or Italian bread rubbed with garlic
DIRECTIONS:
In a medium sized heavy bottom saucepan heat olive oil, garlic, fennel, chili flakes slowly until garlic is lightly toasted.
Add tomatoes and simmer 1 minute increasing the heat to high.
Stir in basil, oregano, wine and clams and simmer 2 minutes covered.
Season remaining seafood with salt and pepper.
Add shrimp stock to pan and return to simmer.
Add remaining seafood and simmer an additional 2 1/2 to 3 minutes or until cooked through ( be careful not to overcook!)
To Serve:
Divide seafood and broth into 4 medium sized pasta bowls and serve with 2 slices grilled bread.
