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1
Soak the clams in a large pot of cold water, changing the water several times over the course of 2 to 3 hours.
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2
Agitate them every so often to loosen the sand from their shells.
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3
Drain into a colander and scrub.
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4
If using whole fresh mussels, scrub their shells well and, using a paring knife, cut away their beards.
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5
Heat the olive oil in a large soup pot over medium heat, add the onion and saute until translucent, about 6 minutes.
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6
Add the garlic and cook for about 1 minute, to soften.
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7
Stir in the parsley.
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8
Pour in the wine and let it sizzle and boil off the alcohol.
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9
Add the tomatoes.
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10
Reduce the heat, cover the pot, and simmer for 8 minutes, until slightly thickened.
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11
Add the squid to the pot.
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12
Cook over low heat, covered, until tender, about 45 minutes.
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13
The squid should exude its own liquid.
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14
Check the pot occasionally, adding water, if necessary, to keep the squid covered by 1 inch.
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15
Season the soup with salt and pepper to taste and the red pepper flakes.
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16
Add the clams and mussels.
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17
Cover and raise the heat to medium.
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18
As soon as they begin to open, add the shrimp and scallops.
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19
Simmer, covered, until the shrimp turns bright pink, the scallops are a glossy white, and the clams and mussels have opened fully.
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20
Remove any clams or mussels that havent opened.
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21
Serve immediately.
