6 tablespoons extra-virgin olive oil 2 garlic cloves, minced 3/4 teaspoon dried crushed red pepper 12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole 1 1/4 cups dry white wine 1 28-ounce can Italian-style tomatoes with basil 2 teaspoons tomato paste 1/4 cup water 2 pounds small littleneck clams, scrubbed 1 pound mussels, scrubbed, debearded 1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces 8 ounces uncooked large shrimp, peeled, deveined 4 ounces bay scallops 3 tablespoons chopped fresh Italian parsley 1 pound linguine

garlic, pasta, shellfish

6 1 1/2-pound live lobsters, rinsed 1 cup (2 sticks) butter, melted Toasted-Garlic Rice with Fresh Herbs and Lime Crunchy Pear Salsa Warm flour tortillas Lime wedges

butter, shellfish

4 (1- to 1 1/4-lb) live lobsters 1/2 cup dry white wine 1/4 teaspoon crumbled saffron 6 tablespoons olive oil 1 large onion, sliced 1 bay leaf 1 1/2 lb vine-ripened tomatoes, peeled, seeded, and coarsely chopped 2 garlic cloves, chopped 1 lb angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths 2 tablespoons chopped fresh flat-leaf parsley

pasta, shellfish