Zuppa di Clams and Mussels

July 01, 2018 11:54 AM


One dozen little neck clams

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Two dozen Mussels

Three cloves of thinly sliced garlic

1/2 cup white wine

One cup of fresh chopped tomatoes

Fresh basil, and parsley

1/4 cup olive oil

Salt and red pepper flakes to taste


In a very hot sauté pan add the olive oil, and the fresh garlic. Sauté the garlic until it starts to lightly browned. Add the red pepper flakes. Immediately add the clams, and muscles. Mix together with the oil and garlic.  Add the white wine, and let reduced by half. Add the tomatoes, and salt to taste, and place a cover over the pot so that the clams and mussels can steam.  In approximately 4 to 5 minutes the clams and mussels should all be open and cooked.  Add the fresh basil and parsley, and serve.


Muneib Chater

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