Heat a large Dutch oven or heavy pot to medium-low and sauté the shallot and fennel in extra virgin olive oil for about 5 minutes until they soften.

Add the garlic and cook for 2 minutes until fragrant.

Add the crushed red pepper flakes and cook for 30 seconds.

Add the wine and turn heat to medium-high, scraping the bottom of the pot to dislodge the brown bits. Cook the wine for 90 seconds.

Turn the heat to medium and add the tomatoes and clam juice. Cook the sauce at a moderate simmer for 10 minutes before adding any seafood.

Add the calamari and cook for 15 minutes to soften.

Add the fish and cook for 5 more minutes.

Add the clams and cover with a lid. Cook for 5-7 minutes longer until the clams just start to open.

Add the mussels and shrimp, cover with the lid, and cook until the shrimp are pink and cooked through and the mussels open (about 5-7 minutes).

Discard any clams or mussels that do not open.

Taste and adjust salt and pepper levels. Turn the heat off and add the parsley. Serve in bowls with toasted Italian bread rubbed with a garlic clove and a drizzle of extra virgin olive oil.