Ingredients Jump to Instructions ↓

  1. 4 tablespoons extra virgin olive oil , plus

  2. 4 tablespoons more for bruschetta

  3. 2 scallions , thinly sliced

  4. 2 cloves garlic , thinly sliced

  5. 1 teaspoon hot chili flakes

  6. 20 littleneck clams , scrubbed and drained

  7. 20 mussels, debearded and scrubbed

  8. 2 cups dry white wine

  9. 4 slices crusty peasant bread

  10. 1 tablespoon each chopped fresh basil, chives, and marjoram , mixed together

  11. Coarse salt

  12. 1 bunch Italian parsley , finely chopped to yield

  13. 1/4 cup

  14. 1/4 cup extra virgin olive oil

  15. 1 Spanish onion , chopped in 1/4-inch dice

  16. 4 garlic cloves , peeled and thinly sliced

  17. 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

  18. 1/2 medium carrot, finely shredded

  19. 2 (28-ounce) cans peeled whole tomatoes , crushed by hand and juices reserved

  20. Salt, to taste

Instructions Jump to Ingredients ↑

  1. cup basic tomato sauce , recipe follows Place a 12 to 14-inch saute pan over medium high heat and heat 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 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.

  2. In a 3-quart saucepan , heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups


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