Instructions: Heat broiler or grill. Toast bread slices for 1 minute on each side. Rub one side of each slice with half of a garlic clove. Set aside.

In a large saucepan, heat 2 tablespoons olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red-pepper flakes, and mussels. Cover, and cook until they have steamed completely open, 3 to 4 minutes. Strain and allow mussels to cool. Remove from shells and discard.

Prepare an ice bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, remaining 1/2 cup wine, and remaining 1/4 teaspoon red-pepper flakes. Clean calamari, cut lengthwise into 1/4-inch strips, and leave tentacles left whole. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer or slotted spoon; immediately plunge into ice bath to stop the cooking, and drain.

In a large, nonreactive bowl, combine seafood, peppers, 6 tablespoons olive oil, red-wine vinegar, chives, salt, and pepper. Serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts.

This recipe yields 6 servings.

Comments: In central and southern Italy, cooking a traditional Christmas Eve dinner means preparing anywhere from seven to thirteen seafood dishes. Chef Mario Batalis seafood-salad recipe, which includes mussels, lobster, calamari, and crab, is perfect for Christmas Eve or any time fresh fish is available. Ideally, you should buy the fish on the morning of the meal.

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