You don’t see mussels and/or clams Posillipo on too many menus anymore, which is really a shame because it is a great dish. Foodie “purists” will claim that dishes such as this are not really Italian but Italian-American inventions. I am pretty sure that in Naples, which Posillipo is a neighborhood in, you will find fish in a similar light tomato sauce. Just because they don’t call it Posillipo doesn’t mean that it is a different animal. People get too caught up in semantics sometimes, when they should just be enjoying good food.
Serves 4
2 tablespoons of olive oil
1 clove of garlic, finely chopped
1 cup dry white wine
1 cup of fish broth
1 35 oz can of imported Italian tomatoes
2 large basil leaves, washed, patted dry and chopped
salt and freshly ground pepper to taste
1 dozen small clams, washed thoroughly
1 dozen mussels, washed thoroughly
- In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened, about 2 minutes.
- Add white wine and cook for 1 minute, then add the fish broth. Crush the tomatoes and add to the pot with their juices. 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 serving plates, pour sauce over and serve.
