A hearty dish best served with a hunk of ciabatta bread for dipping in the sauce. Perfect for a quick seafood delight anytime of the year.
Clams and Mussels Posillipo by The Italian Chef
Makes 4 servings
2 tablespoons of olive oil
1 clove of garlic, finely chopped
1 cup dry white wine
1 cup of fish broth
1 35 oz can of imported Italian peeled tomatoes
2 large basil leaves, washed, patted dry and chopped
salt and freshly ground pepper to taste
1 dozen small clams (preferable little neck clams), washed thoroughly
1 dozen mussels, washed thoroughly
In a large heavy pot, heat olive oil over medium high heat.
Add garlic and saute until softened, about 2 minutes.
Add white wine and cook for 1 minute, then add the fish broth.
Crush the tomatoes and add to the pot with their juices.
Add basil, salt and pepper then bring to a simmer and cook for 15 minutes.
Once the sauce is thickened, add the clams and mussels to the pot, cover tightly and cook until the shells open (discarding any shells that do not open).
Transfer clams and mussels to serving plates, pour sauce over, finish with fresh basil.
Serve at once.