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1
In a large, deep skillet, heat 3 tablespoons of the olive oil until shimmering.
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2
Add the crushed red pepper and cook over high heat for 20 seconds to season the oil.
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3
Add the squid and cook, stirring, until opaque, about 1 minute.
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4
Using a slotted spoon, transfer the squid to a plate.
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5
Add the mussels, clams and water to the skillet, cover and cook over high heat, stirring occasionally, until the shells open, 2 to 3 minutes for the mussels and 5 to 8 minutes for the clams.
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6
Transfer the mussels and clams to a large bowl as they open.
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7
Remove the mussels and clams from their shells and rinse briefly to remove any grit.
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8
On a work surface, coarsely chop the mussels, clams and squid.
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9
Using a serrated knife, cut the baguette almost in half lengthwise, leaving one side attached.
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10
Scoop out the soft, white bread from the center of the baguette and tear it into 1/2-inch pieces.
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11
Wipe out the skillet, add 1 tablespoon of olive oil and heat until shimmering.
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12
Add the bread pieces and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes.
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13
Add the seafood, lemon juice, parsley and the remaining 2 tablespoons of olive oil; season with salt and pepper.
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14
Spoon the filling onto the baguette, cut it crosswise into 4 pieces and serve.
