Photo: Kate Mathis
Total Time
30 Mins
Yield
4

Mussels, scallops and clams are always eco-friendly choices. Dave Pasternack, chef at Esca and head of seafood at Eataly, both in New York City, loves to use them in this spicy, brothy dish.

How to Make It

Step 1

Preheat the oven to 375°. 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.

Step 2

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.

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