Mussels, Clams and Shrimp in Spicy Tomato Broth

Name: Mussels, Clams and Shrimp in Spicy Tomato Broth
Yield: 6 main-course servings
Ingredients: 1/4 cup olive oil; 5 garlic cloves, minced; 1 bay leaf; 1 teaspoon dried crushed red pepper flakes; 1 cup dry white wine; 1 (28-ounce) can diced tomatoes with juices; 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, and butterflied; 1/2 cup torn fresh basil leaves; Warm crusty bread, to serve

December 9, 2011

The clam and mussel soups that are specialties of Naples and the nearby coastlines inspired this recipe. I’ve added shrimp for more meatiness and dried crushed red pepper flakes simply because I like it spicy, but they’re optional. Whatever you do, be sure to serve this with plenty of crusty bread; the broth is phenomenal to sop up.

Cooks' Note

The trick to this dish is to be careful not to overcook the shellfish—otherwise, it will become rubbery.

Recipe notes

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