Brodetto di Cozze e Vongole

By LeeBoruchow

Ingredients

• 4 tablespoons extra virgin olive oil, plus 4 tablespoons more for bruschetta
• 2 scallions, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 teaspoon hot chili flakes
• 20 littleneck clams, scrubbed and drained
• 20 mussels, debearded and scrubbed
• 2 cups dry white wine
• 1/2 cup basic tomato sauce
• 4 slices crusty peasant bread
• 1 tablespoon each chopped fresh basil, chives, and marjoram, mixed together
• Coarse salt
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup

Details

Servings 4

Preparation

Step 1

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.