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.
4 thick slices of rustic bread
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves, 4 smashed, 1 whole
4 small dried red chiles, smashed
1/2 cup dry white wine
1/2 cup bottled clam juice
24 littleneck clams
1 pint cherry tomatoes, halved
2 pounds mussels, scrubbed
3/4 pound sea scallops, halved horizontally
1/2 cup small basil leaves
How to Make It
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.
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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