Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        leek -- cleaned, and
                        sliced in 1/4" half-moons
   4                    garlic cloves -- thinly sliced
   6      tablespoons   virgin olive oil
   1      tablespoon    crushed red chilies
   1      cup           sicilian green olives
   1      cup           chopped fresh tomatoes
   8      large         cherrystone clams
   8                    mussels
   8                    gulf prawns -- peeled, deveined
   1 1/2  cups          couscous
   2      cups          fish stock or clam juice
   2      cups          white wine
   1      cup           calamari
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      bunches       Italian parsley -- finely chopped

Preparation:

In a large casserole suitable for serving, sauté over medium heat leek and garlic in virgin olive oil until very soft, about 8 minutes. Add chilies, olives, tomatoes, clams, mussels and prawns and couscous and stir to mix with leeks and garlic. Add fish stock and wine and bring to a boil. Cover. Cook 3 minutes, remove cover and stir to mix well. Add calamari and continue to cook uncovered until calamari is cooked but still tender (about 3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into warmed serving dish and serve.