Mussels & Clams In A White Wine Tomato Broth

• 48 mussels rinsed well and drained
• 48 little neck clams rinsed well and drained
• 5 tablespoons olive oil
• 1 head garlic cloves smashed
• 3 cups white wine
• 4 cups vegetable broth
• 6 plum tomatoes small dice
• 1/2 cup tomato sauce
• 2 tablespoons dried oregano
• 1 handful fresh basil leaves
• 1 handful fresh parsley leaves rough chop
• crushed red pepper flakes {optional}

1. In a nice big pot, over medium heat, add in the olive oil, garlic and oregano {if adding, also add in the red pepper flakes here}. Cook until the garlic is fragrant and slightly golden.
2. Add in the white wine and cook until reduced by about half.
3. Stir in the plum tomatoes, tomato sauce, vegetable broth, fresh basil and parsley. Season with salt and pepper. Simmer for 30 minutes to an hour.
4. Add in the mussels and clams, pop a lid on and cook for approx. 12-16 minutes or until the shells have all opened up. {if there are some that didn't open, that means they were dead to begin with so just toss those}.
5. Serve in a large serving bowl with some of the broth. Toss the pasta with the broth as well. Enjoy!

mussels, neck clams, olive oil, garlic, white wine, vegetable broth, tomatoes, tomato sauce, oregano, basil, handful fresh parsley, red pepper

Taken from www.yummly.com/recipe/Mussels-_-Clams-in-a-White-Wine-Tomato-Broth-1664419 (may not work)