Start by thoroughly washing the mussels and clams under cold running water.

Open them in a pan over high heat with three tablespoons of extra virgin olive oil and a clove of garlic, then remove the garlic.

Shell the shrimps, wash and dry them; sauté them in a pan with two tablespoons of oil for a few minutes.

Add the mussels and clams to the pan with the shrimps (leave some in the shell for presentation), the tomatoes roughly chopped, the bell pepper cut into strips, the chopped basil, the whole chili (remove it at the end) and the filtered liquid from the mussels. Cook for about 5 minutes.

Wash the swordfish slices, pat them dry and cook them in another pan with a drizzle of oil for about 5 minutes on each side.

Prepare four sheets of parchment paper or aluminum foil large enough to hold each slice; place the swordfish on top, season with salt and pepper, and spread the prepared seafood mixture on top.

Sprinkle with freshly chopped parsley and drizzle with a little more extra virgin olive oil.

Seal the parchment packets well by folding the edges and cook them in a preheated oven at 200°C for about 10 minutes.

Serve the opened parchment packets directly on the serving plate.