Heat EVO oil in a large pot over medium heat with onion and garlic and sauté for 4 minutes. Add parsley, oregano, and thyme and stir for 2 minutes. Then add tomato and tomato paste, and cook for 10 minutes. Cut the squid into rounds and cook it with the sea bass, ASTI Secco Docg, and the fish stock for about 20 minutes. Then add mussels, clam, and shrimps, Bring to a simmer and cook for about 10 minutes. Season and mix with salt, pepper, and Tabasco sauce. Garnish with chopped parsley and serve with crusty bread.