Clams and Mussels (Sautè di vongole e cozze)

INGREDIENTS: (4 servings)
1 Dozen small Clams, cleaned and washed
1 Dozen Mussels, cleaned and washed
1 35 Oz. can Tomatoes
1 Cup dry White Wine
1 Cup Fish Broth
2 Tbsp Extra Virgin Olive Oil
1 Clove of Garlic, finely chopped
2 large Basil leaves, washed, patted dry and chopped
Salt and freshly round Pepper to taste

In a large heavy pot, heat olive oil over medium-high heat.
Add garlic and the fish broth until softened, about 2 minutes.
Add white wine and cook for 1 minute.
Crush the tomatoes and add to the pot with their juice.
Add basil, salt and pepper then bring to a simmer and cook for 15 minutes.
Add the clams and mussels to the pot, cover tightly and cook until the shells open.
Transfer clams and mussels to a serving plates, pour sauce over and serve.

Photo Flickr