Mussels, Clams and Shrimp in Spicy Broth

Ingredients

• 1/4 cup oil
• 5 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dry crushed red pepper
• 1 cup dry white wine
• 1 (28 ounce) can diced tomatoes
• 24 small littleneck clams, scrubbed (about 2 1/2 lbs total)
• 24 mussels, debearded (about 1 1/2 lbs total)
• 20 large shrimp, peeled,deveined & butterflied (about 1 lb)
• 1/2 cup torn fresh basil leaf
• warm crusty bread

Directions

1. 1

   Heat oil in a large heavy pot over medium heat.

2. 2

   Add garlic,bay leaf and crushed red pepper.

3. 3

   Saute until garlic is tender (1 min).

4. 4

   Add wine and bring to a boil.

5. 5

   Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).

6. 6

   Turn up to medium and cook until sauce is good and warm.

7. 7

   Add clams, cover and cook for 5 minutes.

8. 8

   Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.

9. 9

   When clams and mussels are almost all opened throw in the shrimp.

10. 10

    Cover and cook about 1 1/2 min or until shrimp is done.

11. 11

    Stir in torn basil leaves and serve.