It's a staple in an Italian home. Enjoy.
garlic cloves, minced
dried crushed red pepper flakes
dry white wine
28 oz. can diced tomatoes with juices
small littleneck clams, about 2 1/2 lbs. scrubbed
mussels, about 1 1/2 lbs, debearded
large shrimp, about 1 lb. peeled, deveined and butterflied
fresh basil leaves, sliced up
1In 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.