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.
Step 2
Cook Clam in boiling salted water for 12 minutes, stirring gently. Drain all cooking
water from the shape using a skimmer.
Step 3
Stuff Clam with your seafood seasoning, decorate with a few parsley leaves... and enjoy your sea-scented appetizer.
