Shellfish En Brodo

Heat the oil in a large heavy bottomed pot, set over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is fragrant and tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and tomato paste, season to taste with salt and pepper; bring to a gentle simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 to 10 minutes. Stir in the clams; cover and cook for 2 minutes. Stir in the mussels; cover and cook until the clams and mussels open, about 5 additional minutes.

Using a tongs, transfer the opened shellfish to serving bowls (discarding any clams or mussels that do not open). Add the shrimp and squid to the simmering tomato broth. Simmer until the shrimp and squid are just cooked through, about 2 to 3 minutes. Divide the shrimp, squid and tomato broth among the bowls.