• 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp. crushed red pepper
  • 1 cup dry white wine
  • 1 (28 oz.) can diced tomatoes
  • 24 small littleneck clams, scrubbed
  • 24 mussels, scrubbed and debearded
  • 20 large shrimp, peeled and deveined
  • 2 lobster tails, cut into pieces
  • 10 scallops, halved
  • 1/2 cup fresh basil leaves, torn
  • Warm crusty bread, for serving

Heat oil in a heave large pot over medium heat. Add the garlic, bay leaf and red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and 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, about 5 minutes longer. 

Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the scallops and lobster to the simmering tomato broth and cook for 3 minutes. Add the shrimp and basil. Simmer until the shrimp are just cooked through, about 1 1/2 minutes longer. 

Divide the seafood and tomato broth among bowls. Serve with warm bread.

by The Savvy Kitchen