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 tomato sauce
• 1/2 cup dry red wine
• 3/4 lb. cleaned squid, tentacles trimmed, bodies cut into 1/2-inch rings
• 3/4 lb. monkfish fillet, cut into 3/4-inch pieces
• 1/2 lb. sea scallops, side muscle removed and scallops halved horizontally
• 1/4 lb. shrimp, peeled and deveined
• 12 littleneck clams, well scrubbed
• 4 coarse country bread slices, each about 1 inch thick, toasted
• Chopped fresh flat-leaf parsley for garnish