Provided by: Chef Frank de Carlo
Heat the olive oil in a 14-inch sauté pan over medium heat, and cook the garlic and shallots until golden. Add all the seafood and the tomatoes, and cook until the clams and mussels just open, about 3 minutes. Remove all the seafood from the pan, leaving the liquid and tomatoes.
Bring to a boil, then add the rice and white wine, and cook over medium-high heat, stirring continuously. Add a cup of water as the liquid is absorbed, adding more to keep the rice at a thick, soupy consistency. Continue stirring until the rice is al dente, about 15 minutes. Return the shellfish to the pan, add the cream and the oregano, and season to taste with salt and pepper. Stir until hot, about 1 minute. Then add the basil and parsley, and plate immediately.(Published 2003)