Ingredients Jump to Instructions ↓

  1. 8 tablespoons 120ml Extra-virgin olive oil - divided

  2. 2 Scallions - thinly sliced

  3. 2 Garlic cloves - thinly sliced

  4. 1 teaspoon 5ml Hot chili flakes

  5. 20 Littleneck clams - scrubbed, drained

  6. 20 Mussels - debearded, scrubbed

  7. 2 cups 474ml Dry white wine

  8. 1/2 cup 118ml Basic Tomato Sauce - (see recipe)

  9. 4 Crusty peasant bread

  10. 1 tablespoon 15ml Chopped fresh basil - mixed together with

  11. 1 tablespoon 15ml Chopped fresh chives, and also with

  12. 1 tablespoon 15ml Chopped fresh marjoram Coarse salt - to taste

  13. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place a 12- to 14-inch saute pan over medium high heat and heat 4 tablespoons of the oil until smoking. Add the scallions, the garlic and the chili flakes and cook until soft and light golden brown, about 1 minute. Add the clams and mussels and stir to mix. Add the wine and tomato sauce, cover and cook until clams and mussels are all open, about 5 to 6 minutes. Meanwhile, grill or toast the bread until quite dark. Remove and drizzle with remaining extra virgin olive oil. Sprinkle with chopped herbs and some coarse salt. Remove lid from clam pan, add parsley and stir through. Divide the broth, the clams and the mussels among 4 bowls, top with bruschetta and serve. This recipe yields 4 servings. Description: "{Brodetto Di Cozze E Vongole Con Bruschetta Di Erbe}"


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