Place 1/8 cup of the olive oil, the garlic, and the shellfish in a deep pot over medium-high heat. Cover and cook for 4 to 5 minutes, stirring frequently, until all of the shellfish have opened. (Discard any that don't open.) Remove the shellfish and keep warm. Strain the liquid using a fine sieve, cheesecloth, or a coffee filter. Reserve.
Season the swordfish with salt and pepper. Heat 1/8 cup olive oil in a skillet over high heat and cook the swordfish until golden brown, about 2 minutes on each side. Remove from the pan, then add the onion and cook for 3 to 4 minutes over medium heat. Add the olives, tomatoes, rosemary, swordfish and shellfish liquid. Cover and cook for 7 minutes. Add the cooked shellfish and cook for 5 minutes more. Finish with some freshly ground pepper and the parsley. Ladle into bowls and serve hot.
Nutritional information: Calories: 375, Fat: 17 grams.
Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook" Formatted by Gail Shermeyer <4paws@netrax.net>.