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Categories:
oil garlic bay leaf red pepper white wine tomatoes littleneck clams mussels shrimp basil leaf crusty bread
Viewed: 12 - Published at: 6 years agoIngredients
- 1/4 cup oil
- 5 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dry crushed red pepper
- 1 cup dry white wine
- 1 (28 ounce) can diced tomatoes
- 24 small littleneck clams, scrubbed (about 2 1/2 lbs total)
- 24 mussels, debearded (about 1 1/2 lbs total)
- 20 large shrimp, peeled,deveined & butterflied (about 1 lb)
- 1/2 cup torn fresh basil leaf
- warm crusty bread
Method
- Heat oil in a large heavy pot over medium heat.
- Add garlic,bay leaf and crushed red pepper.
- Saute until garlic is tender (1 min).
- Add wine and bring to a boil.
- Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
- Turn up to medium and cook until sauce is good and warm.
- Add clams, cover and cook for 5 minutes.
- Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
- When clams and mussels are almost all opened throw in the shrimp.
- Cover and cook about 1 1/2 min or until shrimp is done.
- Stir in torn basil leaves and serve.
