Zuppa Di Cozze E Vongole - cooking recipe

Ingredients

1/4 cup olive oil
1 garlic clove, smashed
1/4 chili pepper, crushed
3 1/4 cups canned tomatoes, crushed slightly
3 fresh tomatoes, chopped
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 lemon, squeezed
1/2 teaspoon salt
1/4 teaspoon pepper
24 mussels (6 mussels per serving)
32 clams (8 clams per serving)
white wine
sliced day-old bread
chopped fresh parsley

Preparation

Steam clams and mussels in a little white wine. (This may be done ahead of time.)
Heat oil in a pan and add garlic, herbs, and chili pepper.
When garlic is light golden, add tomatoes, lemon, and seasoning.
Bring to a boil; remove tomato mixture from heat.
Per serving, heat 6 mussels and 8 clams in a saute pan with 2 tablespoons of olive oil.
Splash in 2-3 tablespoons of white wine, reduce.
Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
When hot, arrange in medium oval plate.
Top with tomato sauce.
Garnish with 2 thin slices of bread, toasted and rubbed with garlic.