18 fresh cherry stone clams, scrubbed
3 lbs. mussels, scrubbed and beards removed
1 c. red wine
1 onion, chopped
10 garlic cloves, minced
1/2 c. olive oil
4 (28 oz.) cans ready cut, peeled tomatoes
1 tsp. oregano
3 tsp. fresh basil
3 tbsp. parsley
Pepper to taste
2 lbs. calamari (squid), cleaned and sliced
1 lb. lg. shrimp, cleaned and deveined
Red pepper flakes (optional)
2 lbs. linguine

In a large pot, steam clams and mussels in 1/2 cup red wine until they open. Discard any that don't open. Set aside and keep warm. In a large Dutch oven, saute the onion and garlic in the olive oil (smells good). Add tomatoes, oregano, basil, parsley, remaining wine, pinch of salt, and pepper; simmer about 20 minutes. Add the calamari, shrimp, mussels, and clams (with broth) and cook 5 minutes more or until shrimp are done. Serve over linguine. Add crushed red pepper, if desired. Serves: 8 to 10.

How to make friends with Calamari: Clean and prepare calamari, removing eyes, ink sac, and internal guill. Cut into rings and cut tentacles into pieces. Drop in boiling water in which you have placed a small piece of carrot, some onion, celery, and 1/2 cup of white wine. Boil for 3 minutes until the calamari are plump, white, and tender. Drain in colander.

A more traditional way of cooking calamari is to bread it, then deep-fry it.