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IMG_1617I love spicy food, yes, very spicy food but if you are not a fan, this is still a great dish, just tone down the red pepper flakes a bit. Although I must say that I have served this to several people who claimed they did not eat spicy food and they were asking for more bread to mop the sauce up with. It is not really a broth but if you wish to serve it as such, simply add more white wine. The sauce is delicious and so you will want lots of baguette to serve it with. I have served it over tagliatelle pasta as well. This is a good idea if extra guests show up and you want to stretch it out a bit more. The shrimp can be replaced by prawns, langoustines or scampi. I use small littleneck clams, the smallest mussels I can find, (I find them tastier), and large shrimp. Use a good white wine, you will drink the rest with dinner so you want something you will enjoy. The only thing to worry about is not to overcook the shellfish, they will become rubbery.

IMG_1611IMG_1612IMG_1614IMG_1615IMG_1616Serves 6


3 tablespoons olive oil
2 echalotes, diced
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper flakes (to taste)
1 cup dry white wine
1 large can diced tomatoes with juices, 800 g / 28 oz
36 small littleneck clams
36 mussels
24 large shrimp
12 torn fresh basil leaves


Scrub the clams
Wash and debeard the mussels
Peel and devein the shrimp – leave tail on
In a large pot, heat the oil over medium heat
Add the echalotes, garlic, bay leaf and red pepper flakes
Cook for about 1 to 2 minutes
Add the wine and bring to a boil
Add the tomatoes
Simmer, stirring often for 5 minutes
Add clams, cover, cook for 5 minutes
Add mussels, cover, cook another 3 minutes
Add shrimp and cook another 1 to 2 minutes until the shrimp are pink
Remove the bay leaf
Sprinkle the basil leaves