1. Steam clams and mussels in a little white wine. (This may be done ahead of time.) 2. Heat oil in a pan and add garlic, herbs, and chili pepper. 3. When garlic is light golden, add tomatoes, lemon, and seasoning. 4. Bring to a boil; remove tomato mixture from heat. 5. Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil. 6. Splash in 2-3 tablespoons of white wine, reduce. 7. Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture. 8. When hot, arrange in medium oval plate. 9. Top with tomato sauce. 10. Garnish with 2 thin slices of bread, toasted and rubbed with garlic. ---------------------------------------------------------------------------
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