Italian Shellfish Stew

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 garlic clove, minced, plus 2 garlic cloves, halved lengthwise
• 8 plum tomatoes, halved lengthwise, seeded and diced
• 1/4 tsp. red pepper flakes
• 1/2 cup (4 fl. oz./125 ml) tomato sauce
• 1/2 cup (4 fl. oz./125 ml) dry red wine
• 3/4 lb. (375 g) cleaned squid, tentacles trimmed, bodies cut in 1/2-inch (12-mm) rings
• 3/4 lb. (375 g) firm white fish fillet, cut into 3/4-inch (2-cm) pieces
• 1/2 lb. (250 g) sea scallops, side muscle removed, scallops halved horizontally
• 1/4 lb. (125 g) shrimp, peeled and deveined
• 12 littleneck clams, well scrubbed
• 4 slices coarse country whole-wheat bread, each about 1 inch (2.5 cm) thick, toasted
• Chopped fresh flat-leaf parsley for garnish

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