Mussels, Clams, and Shrimp in Spicy Tomato Broth

¼ cup olive oil
5 cloves of garlic, minced
1 bay leaf
1 tsp. dried crushed red pepper flakes
1 cup dry white wine
1 (28 oz.) can diced tomatoes with juices
24 small littleneck clams (about 2 ½ lbs total), scrubbed
24 mussels (about 1 ½ lbs total), debearded
20 large shrimp (about 1 lb.), peeled, deveined, and butterflied
½ cp torn fresh basil leaves

In a large, wide pot, heat the oil over medium heat. Add the garlic, bay leaf, and red pepper flakes and sauté until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.

Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 ½ minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with warm bread.

6 Main Course Serving