Marinara Sauce With Shellfish

• 4 Tbsp. olive oil
• 4 large cloves garlic, finely chopped
• 1 Tbsp. anchovy paste
• 1 large can (28 to 32 oz.) stewed Italian plum tomatoes, chopped (retain liquid)
• 1/4 c. Chianti
• 1/4 c. parsley, chopped
• 1 Tbsp. oregano, chopped
• 4 bay leaves, chopped
• 1 tsp. crushed red pepper
• salt to taste
• 1 lb. medium shrimp, steamed and peeled
• 10 medium mussels
• 10 medium clams (steamer size)

1. Saute garlic in olive oil in a large skillet until garlic begins to turn lightly brown.
2. Add tomatoes, anchovy paste, wine, parsley, oregano, bay leaves, pepper and salt and heat to simmer. Continue simmering for approximately 15 to 20 minutes and remove from heat.
3. Sauce can be prepared in advance and placed in refrigerator until needed.
4. Steam and peel shrimp and put aside. Steam mussels and clams until they open and put aside.

olive oil, garlic, anchovy paste, italian plum tomatoes, chianti, parsley, oregano, bay leaves, red pepper, salt, shrimp, mussels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930843 (may not work)