Clams And Mussels Posillipo Recipes

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

Steps:

• 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.

Steps:

• Place shrimp, squid, mussels, and clams in 4 different bowls of cold water with a little coarse salt added to each, and soak for 30 minutes. Drain the shrimp and rinse under cold running water, then shell them. Place the shrimp in a small bowl; put the shells in a small saucepan. Pour the cups cold water over shells, place saucepan over medium heat, and simmer for 30 minutes. Strain the broth (it should yield about 1 cup), discard the shells, and set aside until needed. Coarsely chop the garlic on a board. Place a small saucepan with 1/4 cup of the olive oil over medium heat. When the oil is warm, add the garlic, saute for 2 minutes, then add the tomatoes and wine. Simmer for 30 minutes, seasoning to taste with salt and pepper. Pass the contents of the saucepan through a food mill, using the disc with smallest holes, into a flameproof casserole. Set casserole over low heat to reduce liquid for 15 minutes. Meanwhile, drain the squid and rinse under cold running water. Place another medium-sized saucepan with 1/4 cup of oil over low heat. When the oil is warm, add the squid and saute for 5 minutes. Season with salt and pepper, and keep adding the shrimp broth until the squid is tender, for 10 to 20 minutes, depending on the size of the squid. Bring a large pot of cold water to a boil and add coarse salt to taste. Once the squid are cooked, add the pasta to the boiling water and cook for 8 to 11 minutes depending on the brand: that is, 1 minute less than for normal al dente. As the pasta cooks, drain the mussels and clams, scrub them under cold water, then place in a large skillet with the remaining 1/4 cup of olive oil. Place over high heat, cover, and cook for 10 minutes, by which time they should be opened. (Discard any that remain unopened.) Add the shrimp to the pan with the squid and cook for 3 minutes. When the pasta is ready, drain it, transfer to the skillet with the mussels and clams, add the tomato sauce with the shrimp and squid, then mix very well and let cook for 1 minute more to all the pasta to absorb some of the sauce. Transfer to a warmed serving platter, sprinkle the whole parsley leaves over, and serve.