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1
Clean the seafood:
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2
Using a stiff brush, scrub the clams or mussels well; if using mussels, remove their beards.
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3
Place the clams or mussels in a bowl of cool water with a few big pinches of salt and the cornmeal or flour.
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4
Place in the refrigerator for at least 3 hours or as long as overnight so that the shellfish will purge themselves of sand.
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5
Then drain, scrub again, and rinse well in cool running water.
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6
To clean the squid, holding the body (sac) in one hand and the tentacle end in the other, pull them apart.
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7
The two parts will separate easily.
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8
Using scissors or a knife, cut off the tentacles just above the eyes; discard everything below the eyes.
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9
Use your fingers to push out the small, bony beak at the base of the tentacles.
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10
Pull out the cellophane-like spine from the body and discard it.
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11
Peel off the speckled skin.
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12
Rinse the squid well in cool running water.
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13
Cut the body into 1/4-inch-wide rings.
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14
Leave the tentacles whole unless they are particularly large; if they are, cut them in half.
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15
Thoroughly pat the clams, mussels, squid, fish fillet strips and peeled shrimp dry.
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16
Refrigerate until needed.
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17
Make the sauce:
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18
If using canned tomatoes, drain them, reserving their juice for another use.
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19
Using your fingers, push out the excess seeds from each tomato.
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20
Chop the tomatoes and set aside.
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21
If using fresh tomatoes, slip them into a saucepan of rapidly boiling water and blanch for 30 to 45 seconds.
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22
Drain the tomatoes and immediately plunge them into cold water.
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23
Drain again and, using a paring knife, lift off the skins and cut out the tough core portions.
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24
Cut into quarters lengthwise and, using your fingers, push out the excess seeds.
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25
Chop the tomatoes and place in a colander to drain for 5 minutes.
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26
In a large skillet or Dutch oven over medium heat, warm the olive oil.
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27
Add the garlic and onion and saute for 3 to 4 minutes.
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28
Add 2 tablespoons of the parsley and continue to saute until the vegetables soften but do not color, about 7 minutes.
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29
Add the tomato paste and wine and continue to cook, stirring, until the alcohol evaporates, about 3 minutes.
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30
Add the tomatoes, oregano, and red pepper flakes and simmer over medium-low heat for 5 minutes.
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31
Increase the heat to high and add the squid; saute for 5 minutes, tossing frequently to ensure even cooking.
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32
Add the salt, the clams or mussels, strips of fish fillet, and shrimp and stir to expose all of the seafood to the heat of the pan.
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33
Cook until the mollusks open, 8 to 10 minutes.
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34
Stir in the remaining 2 tablespoons parsley and remove from the heat.
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35
Do not serve this sauce with grated cheese.
