Seafood Bruschetta

• 4 tablespoons extra virgin olive oil
• 2 cloves garlic, chopped
• 16 mussels, bearded and scrubbed
• 16 clams, scrubbed
• 1/2 cup white wine
• pinch of crushed hot red pepper
• 2 ounces cleaned calamari, cut into rings
• 2 ounces bay scallops
• 12 medium shrimp, shelled and deveined
• 2 ripe tomatoes, peeled, seeded, and diced
• 1 tablespoon chopped fresh Italian parsley
• 4 broad, thick slices of country bread

1. In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the mussels and clams, cover, and cook over high heat until the shells are open, about 5 minutes. Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the mussel and clam shells.
2. In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold. Add the calamari, scallops, and shrimp, and cook, stirring frequently, until they are just cooked through, 2 or 3 minutes. Add the remaining wine, and continue cooking until it evaporates, about 3 minutes. Add the tomatoes and the clam and mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
3. Grill or toast the bread and top each slice with a portion of the seafood.

extra virgin olive oil, garlic, mussels, clams, white wine, hot red pepper, calamari, bay scallops, shrimp, tomatoes, fresh italian parsley, broad

Taken from www.epicurious.com/recipes/member/views/seafood-bruschetta-1240563 (may not work)