Crostini of Clams, Mussels, and Shrimp

• 8 littleneck clams
• 8 small mussels
• 6 small shrimp, peeled and deveined
• 3 tablespoons extra virgin olive oil, plus more for brushing bread
• 3 cloves garlic
• 2 tablespoons chopped fresh Italian parsley
• 1/2 teaspoon crushed red pepper flakes
• 2 plum tomatoes, peeled, seeded, chopped, and drained
• 2 tablespoons dry white wine
• 24 slices Italian bread

1. Scrub the shellfish clean.
2. Heat 2 tablespoons of the olive oil in a heavy pot over medium heat.
3. Place the clams and mussels in the pot and cover.
4. The shells should be open in about 7 to 10 minutes.
5. (discard any that don't) Strain and reserve the liquid.
6. Remove the shellfish from the shells and discard the shells.
7. Dice the shrimp, clams, and mussels.
8. Chop 1 clove of the garlic and saute in the remaining tablespoon of oil in a skillet over medium heat; do not let it brown.
9. Add the shellfish, parsley, and pepper flakes.
10. Cook for 2 minutes.
11. In a separate pot, combine the tomatoes, wine, and reserved shellfish broth over medium heat.
12. Cook for 3 to 4 minutes, until thickened.
13. Add to the shellfish and cook for 2 more minutes.
14. Remove from the heat.
15. Rub the bread with the remaining 2 garlic cloves and brush with olive oil.
16. Arrange in a single layer on a sheet pan and toast both sides.
17. Top each piece of toast with a portion of the seafood mixture, arrange on a platter and serve warm

littleneck clams, mussels, shrimp, extra virgin olive oil, garlic, fresh italian parsley, red pepper, tomatoes, white wine, italian bread

Taken from www.foodnetwork.com/recipes/crostini-of-clams-mussels-and-shrimp-recipe.html (may not work)