Drain tomatoes and clams, reserving liquid. Set tomatoes and clams aside.
In large measuring cup, combine tomato and clam liquid; add enough broth to make 3 cups of liquid. In medium saucepan, heat 2 tablespoons of olive oil. Sauté whole clams and mussels until they open.
Add calamari, reserved clams and tomatoes and sauté lightly until just cooked through. Remove seafood mixture from saucepan.
Add 2 more tablespoons of olive oil to the pan. Sauté onion and garlic in olive oil until onion is just tender but not brown.
Add the rice, wine, salt, thyme, and chili flakes and stir over medium heat until liquid is absorbed.
Continue to add reserved stock ½ cup at a time until rice is tender and creamy.
Remove from heat; stir in parmesan cheese and reserved seafood mixture.
Cover and let stand for 2 minutes. To serve, sprinkle with fresh parsley and drizzle lightly with Bertolli® Extra Virgin Olive Oil.