1.
Heat a clove of garlic in a saucepan with a spoonful of extra virgin olive oil, add
the clams that have been previously cleaned, let them simmer with white wine until
reduced and let them open over a high flame. Also clean calamari and cut them
into small pieces, cook a few minutes in a pan with garlic, oil and a little white wine, then add cherry tomatoes. After about half an hour add scampi and cook for another couple of minutes. Add your unshelled clams.
2.
Cook Clam in boiling salted water for 12 minutes, stirring gently. Drain all cooking
water from the shape using a skimmer.
3.
Stuff Clam with your seafood seasoning, decorate with a few parsley leaves... and enjoy your sea-scented appetizer.
