Mussels, Clams and Shrimp in Spicy Tomato Sauce by Rose
|1/4 c||olive oil|
|5||garlic cloves, minced|
|1 tsp||dried crushed red pepper flakes|
|1 c||dry white wine|
Have you considered Holland House
|1||28 oz. can diced tomatoes with juices|
|24||small littleneck clams, about 2 1/2 lbs. scrubbed|
|24||mussels, about 1 1/2 lbs, debearded|
|20||large shrimp, about 1 lb. peeled, deveined and butterflied|
|1/2 c||fresh basil leaves, sliced up|
Pinched by kcordes, and 33 more.
Bronx, New York to York, PA
Member Since Feb 2011
In a large pot heat the olive oil, add garlic, bay leaf, crushed red pepper and saute until garlic is tender, about 1 or 2 minutes. Add the wine and bring to a boil and add the tomatoes and the juices until the tomatoes break down and flavors blend about 8 or 10 minutes. Stir in the clams cover for 5 minutes, stir in the mussels, cover for 10 minutes. Transfer clams and mussels to a dish, add the shrimp and simmer in the tomatoe broth until shrimp are just cooked through, about 2 or 3 minutes. Stir in the basil. Serve with lots of warm bread to dunk in.