Serves: 4
Total Calories: 483

3 dozens small hard-shell clams
2 pounds mussels
1/3 cup olive oil
1 tablespoon finely chopped garlic
pinch or crushed red pepper
1/2 cup dry white wine
1 (28-ounce) can peeled tomato, drained and chopped
1 teaspoon dried oregano, crumbled
salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Italian bread slices, toasted, or freselle

1 Soak the clams and mussels and clams in cold water 30 minutes. Scrub the clams under cold running water with a stiff brush. Cut or pull off the beards from the mussels. Discard any clams or mussels with cracked shells or that refuse to close tightly when touched.

2 Pour the oil into a large heavy pot. Add the garlic and hot pepper. Cook over medium heat until the garlic is lightly golden, about 2 minutes. Add the wine and cook 1 minute more. Stir in the tomatoes. oregano, and salt and pepper to taste. Bring to a simmer and cook 15 minutes.

3 Add the clams and mussels to the pot and cover tightly. Cook until the shells open, about 5 minutes.

4 Place slices of Italian bread in the bottom of 4 pasta bowls. Spoon on the clams and mussels. Sprinkle with chopped parsley and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 483
Calories from Fat: 261

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