Instructions: Preheat the grill to high or heat coals until they glow red, with white ash around the edges. Discard any clams or mussels with broken shells or shells that do not close when tapped. Cut large sea scallops in half horizontally.

Cut eight pieces of foil (preferably heavy-duty) about 1 1/2 feet long and double up the pieces, to make 4 pouches. Distribute the clams, mussels, squid and scallops evenly in the center of each piece of foil; mound the seafood slightly rather than spreading it out.

Sprinkle the tomato, parsley, basil, garlic and dried red pepper flakes evenly over. Finally, spoon 2 tablespoons white wine over each mound of seafood. Pull the two shorter sides up over the seafood and gather the longer ends securely over the top; seal with a pinch or twist in the foil. Try not to enclose the seafood too snugly, but allow room for the steam to develop in the package.

Set the seafood pouches on the hot grill, cover the grill and cook for about 12 minutes (if you do not have a covered grill, cook for about 16 minutes). Partly open one pouch and see if the clams and mussels are open and the scallops are opaque through. If not, reclose the pouch and continue cooking for another few minutes.

To serve, open the top of the pouches and partly fold down the sides, creating a rustic bowl. Put any unopened clams or mussels directly on the grill and leave for a few minutes until they open. If they do not open, discard them.

This recipe yields 4 servings.

Comments: Something close to cioppino, a zesty seafood stew, this recipe combines a variety of shellfish with tomatoes and seasonings in a handy foil "pouch." Just pop it on a hot grill and the foil package becomes a mini-oven, sealing in all the juices and flavor. Its not your usual barbecue fare, but were sure youre going to love it. There will be tasty juices in the pouches, so offer plenty of bread alongside to soak them up.

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