Instructions: Trim fat from prosciutto, then finely dice. Slice sausage in half lengthwise, then thinly slice. Cut pork, if using, into 1-inch strips. Heat 1 tbsp oil in a large heavy-bottomed saucepan set over medium-low heat. Add all of meat and saute, stirring occasionally, for 5 mins.

Slice onion in half, then thinly slice. Mince garlic. Remove meat from pan. If necessary, add another tbsp oil to pan. Increase heat to medium and add onion and garlic. Saute, stirring occasionally, until onion is soft, about 10 mins.

Meanwhile, seed and thinly slice sweet peppers. Seed and dice jalapenos, if using. Add to onion and stir about 2 mins. Sprinkle with paprika and chili flakes. Add bay leaves, tomatoes and juice, clam juice and 1/4 cup wine. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Add all of sauteed meat. Either continue with recipe or pour sauce into a bowl, cover and refrigerate for up to 2 days.

Assembly - Pour half of sauce into a cataplana pan or large saucepan with a tight-fitting lid. Place over medium heat and stir occasionally until it comes to a boil. Then bury clams in sauce, placing them hinge-side down. Pour remaining sauce overtop. (If you didnt refrigerate sauce, just submerge clams in hot sauce, pushing them hinge-side down to bottom of pan. Cover and proceed.) Pour in remaining 1/4 cup wine and sprinkle with basil. Adjust heat to medium-low so it barely simmers.

Cover tightly and simmer for 20 mins, then cut monkfish into large chunks and add. Gently stir clams up from bottom, submerging fish as you go. Cover again and simmer for 10 mins. Uncover, remove bay leaves and stir in shrimp. Cover and continue heating just until shrimp turn bright pink, from 2-3 mins. Ladle into large pasta or soup bowls, discarding any clams that arent open. Sprinkle with coriander. Serve with crusty bread.

NOTES : Mussels - Instead of clams, you can use an equal amount of mussels, but since they take less time to cook, heat all of sauce with 1/4 cup wine and basil. Then add all of fish and mussels.

Cover and cook for 5 mins. Stir in shrimp and continue cooking until shrimp are bright pink.

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