Ingredients
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 (28-ounce) can diced tomatoes
- 24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
- 24 mussels (about 1 1/2 pounds total), debearded
- 20 large shrimp (about 1 pound), peeled, deveined, butterflied
- 1/2 cup torn fresh basil leaves
- Warm crusty bread
- Directions
Description
Heat The Oil In A Heavy Large Pot Over Medium Heat. Add The Garlic, Bay Leaf, And Crushed Red Pepper. Saute Until The Garlic Is Tender, About 1 Minute. Add The Wine And Bring To A…
Cook Eat Share
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter