1/4 cup extra virgin olive oil

5 cloves garlic -- crushed

5 pounds assorted shellfish

--mussels -- clams, razor -- clams, snails, etc. --washed well under cold water 1 1/2 pound swordfish steak -- without skin

--center cut is preferable salt and freshly ground black pepper -- to taste 1/2 small white onion -- chopped

15 black olives -- pitted

1 pound plum tomatoes -- peeled

--seeded and diced 1 sprig fresh rosemary

2 tablespoons chopped fresh italian parsley

Place 1/8 cup of the olive oil, the garlic, and the shellfish in a deep pot over medium-high heat. Cover and cook for 4 to 5 minutes, stirring frequently, until all of the shellfish have opened. (Discard any that don't open.) Remove the shellfish and keep warm. Strain the liquid using a fine sieve, cheesecloth, or a coffee filter. Reserve.

Season the swordfish with salt and pepper. Heat 1/8 cup olive oil in a skillet over high heat and cook the swordfish until golden brown, about 2 minutes on each side. Remove from the pan, then add the onion and cook for 3 to 4 minutes over medium heat. Add the olives, tomatoes, rosemary, swordfish and shellfish liquid. Cover and cook for 7 minutes. Add the cooked shellfish and cook for 5 minutes more. Finish with some freshly ground pepper and the parsley. Ladle into bowls and serve hot.

Nutritional information: Calories: 375, Fat: 17 grams.

Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook"

Formatted by Gail Shermeyer <4paws@netrax.net>.