4 pounds mixed frutti di mare (clams, shrimp, mussels and cockles)
4 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
2 tablespoons chopped Italian flat leaf parsley
Thoroughly clean shellfish under cold running water. Discard any that are open or bad smelling. Heat oil in large pan. Briefly fry garlic but do not brown. Add shellfish to pan and cook with lid on. Shake pan so shellfish cooks evenly. Once all shells have opened, stir in parsley and fresh black pepper. Serve.