Zuppa Di Cozze E Vongole

• 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

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

olive oil, garlic, chili pepper, tomatoes, tomatoes, basil, thyme, lemon, salt, pepper, mussels, white wine, bread, fresh parsley

Taken from www.food.com/recipe/zuppa-di-cozze-e-vongole-289666 (may not work)