Rub the fish with salt and let stand for 30 minutes. Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt

and water to cover. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain. Place clams in a large saucepan and bring to a boil over medium-high heat. Cover and cook for about 5 minutes, or until they open. As the clams cook, uncover the pan occasionally and stir with a wooden spoon to encourage them all to open at about the same time. Drain the clams, reserving water. Discard any clams that have not opened. In a saucepan, heat a little bit of extra virgin olive oil over medium-high heat. Add the peeled shrimps and cook them for 30 seconds on each side or until they are pinkish. In a large saucepan, heat the extra virgin olive oil over medium-low heat. Add the garlic and a pinch of cayenne, if using, and fry, stirring often, for 1 to 2 minutes, or until the garlic begins to turn golden. Dust the fish very lightly with flour and cook it for 30 seconds on each side. Add the white wine over the fish, as it helps to dissolve the flour and thicken the sauce. Add 2 tablespoons fresh flat-leaf parsley, chopped. Stir the mixture with a wooden spoon. Rotate the saucepan over the burner to mix everything, and boil gently for 2 minutes, or until the sauce is blended and looks whitish green. Add the fish stock, stirring occasionally for 5 minutes, or until the sauce thickens slightly. Add more fish stock or clam water if you prefer a thinner sauce. Add the clams and shrimps. Shake the pan gently to prevent sticking, and simmer for 5 to 8 more minutes, so sauce is heated through.

Serves 4.