Ingredients:
1 small squid or 6 sea scallops
6 muscles - cleaned and removed from shells
6 clams - cleaned and removed from shells
6 shrimp - peeled and deveined
3 tablespoons extra virgin olive oil
2 garlic cloves - chopped
pinch of cayenne pepper
1/4 cup of dry red wine
1 plum tomato - peeled and chopped
salt and pepper to taste
12 slices French baguette
1 tablespoon finely chopped flat-leaf (Italian) parsley
Preheat oven to 350°
If using squid pull tentacles from the squid body. Discard the entrails, ink sac, and cartilage from the body. Cut the tentacles off at the pint just above the eyes and discard the head. Rinse the body and tentacles under cold running water. Set aside.
Heat the olive oil in a large skillet over moderate heat. Add all the seafood garlic and pepper. Cook for two minutes stirring constantly. Add the wine and tomato then season with salt and black pepper to taste. Cook until the liquid evaporates, about 3 minutes. Remove from the heat.
Place seafood mixture into a food processor and pulse until fairly fine. Place mixture back into skillet and add parsley.
Start toasting the baguette slices. As the bread toasts, gently reheat the seafood mixture.
Remove the bread and while still hot, spread the seafood mixture on top. Arrange on plate and serve immediately.