Serve this dish with lots of toasted bread.

Ingredients

* 3 dozen hard-shell clams
* 2 lbs. mussels
* 1/3 C. olive oil
* 1 Tbs. finely chopped garlic
* pinch crushed red pepper
* 1/2 C. dry white wine
* 1 28-oz. can peeled tomatoes, drained and chopped
* 1 tsp. dried oregano, crumbled
* salt
* pepper
* 1/4 C. chopped parsley

Directions

Soak clams and mussels in cold water for 30 minutes. Scrub clams with a brush under cold water. Cut the beards from the mussels. Discard any shellfish that have cracked shells. Pour the oil into a large heavy pot. Add the garlic and hot pepper. Cook over medium heat until garlic is lightly golden, 2 minutes. Add the wine and cook for 1 more minute. Stir in the tomatoes, oregano and salt and pepper to taste. Bring to a simmer and cook 15 minutes. Add clams and mussels to the pot and cover. Cook until the shells open, 5 minutes. Spoon the clams and mussels into 4 bowls. Sprinkle with chopped parsley and serve.

Serves 4.

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