Name: Shellfish in Brodetto
Yield: 4
Ingredients: 4 slice rustic bread -; 1/4 c. extra-virgin olive oil -; 4 clove garlic -; 1 clove garlic -; 4 small dried red chiles -; 1/2 c. dry white wine -; 1/2 c. bottled clam juice -; 24 littleneck clams -; 1 pt. cherry tomatoes -; 2 lb. mussels -; 3/4 lb. sea scallops -; 1/2 c. basil leaves -; Salt -

Recipe information

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Ingredients for - Shellfish in Brodetto

1. 4 slice rustic bread -

2. 1/4 c. extra-virgin olive oil -

3. 4 clove garlic -

4. 1 clove garlic -

5. 4 small dried red chiles -

6. 1/2 c. dry white wine -

7. 1/2 c. bottled clam juice -

8. 24 littleneck clams -

9. 1 pt. cherry tomatoes -

10. 2 lb. mussels -

11. 3/4 lb. sea scallops -

12. 1/2 c. basil leaves -

13. Salt -

How to cook deliciously - Shellfish in Brodetto

1. Stage

Preheat the oven to 375 degrees F. On a baking sheet, toast the bread for 8 minutes, until golden. Brush the toasts with olive oil and rub them all over with the whole garlic clove. Put 1 toast in the bottom of each of 4 bowls.

2. Stage

In a deep skillet, heat the 1/4 cup of oil. Add the smashed garlic and the chiles, and cook over moderate heat for 2 minutes. Add the wine and cook over moderately high heat for 2 minutes. Add the clam juice and bring to a boil. Add the clams and tomatoes, cover, and cook for 2 minutes. Stir in the mussels and scallops, cover, and cook over high heat until the clams and mussels open and the scallops are just cooked, 3 minutes. With a slotted spoon, transfer the seafood to the bowls. Boil the broth for 1 minute, until slightly reduced. Add the basil, season lightly with salt and pour the broth into the bowls. Drizzle with oil and serve.