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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 |
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| 1. | In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened, about 2 minutes. | |
| 2. | 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. |
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| 3. | Add the clams and mussels to the pot, cover tightly and cook until the shells open. | |
| 4. | Transfer clams and mussels to serving plates, pour sauce over and serve. | |
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