2 handfuls wild arugula
Heat the shellfish stock to a low simmer. In a separate large, heavy bottomed pot, heat the olive oil over medium heat, then add the leek and fennel. Saute for about 5 minutes, then add the arborio rice. Cook for another 2-3 minutes, stirring frequently, then add the prosecco. Lower the heat, and stir continuously until the prosecco has been absorbed.
Now, add a half-cup of shellfish stock. Stir continuously until the liquid has been absorbed. Repeat this process until the rice has absorbed the liquid and is almost fully cooked. In the meantime, place the calamari and the clams in another pan with a bit of olive oil and a splash of the shellfish stock. Cover, and steam until the clams have open and the calamari has firmed up. Set aside a few clams in their shells for garnish, remove the meat from the rest and discard the shells.
When the rice is almost fully cooked and you're on the last addition of liquid, add the calamari, clams, and capers. Continue to stir until the last of the liquid is absorbed. Finish with sea salt. Serve in individual bowls with a clam shell or two, garnished with fennel fronds.
Shellfish stock is easy to make. Every time I eat shrimp or lobster, I save and freeze the shells. Once you have a decent amount of shells, place them in a stockpot with enough water to cover all the shells, add a squirt of lemon juice, a few peppercorns, a pinch of sea salt, and a small handful of celery leaves. Bring to a boil, then simmer until the broth is reduced a bit and the flavor has intensified.