Shellfish in Spicy Basil Tomatoe Soup

2 Tbs EVOO
1 bay leaf
5 Cloves Garlic minced
1 tsp crushed red pepper flakes
1 Cup Dry White Wine
1 28oz Can Crushed Tomatoes
1 Lb or about 20 Little neck Clams fresh, scrubbed and de-bearded
1 Lb or about 20 Mussels, scrubbed and debearded
1 Lb shrimp peeled and deveined
1 Lb Sea Scallops
1 Cup fresh torn basil

Do not overcook the shellfish or it will become rubbery.

Heat olive oil in large round pot and brown the garlic, red pepper flakes and basil leaf for about 1 minute. Add the white wine and bring to a boil, add the crushed tomatoes and let simmer for about 8 minutes stirring often. Add the clams and let simmer for about 5 minutes, then add the mussels after another 5 minutes or so once the shells are open remove the clams and mussels to another serving dish. Add the shrimp let simmer for 2 minutes, then add the scallops and cook until just done, maybe another 3-4 minutes. Spoon the sauce with with the shrimp and scallops over the other shell fish and top with the fresh basil.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user NFERRE.