Mario Batali's Steamed Clams in Spicy Brodetto with Garlic Bread

Made this over the weekend do not be put off by the "spicy" it was fine or the look of the garlic bread --it was fabulous!! We used littleneck clams

Extra Virgin Olive Oil

1 Red Onion (thinly sliced)

4 Garlic cloves (thinly sliced)

4 Scallions (thinly sliced)

2 teaspoons Salt

4 pounds Cockles; Manila Clams; Littleneck Clams or Small Razor Clams

1 cup Tomato Puree

1 cup Dry White Wine

2 teaspoons Red Pepper Flakes

1 cup chopped fresh Basil

1/2 cup chopped fresh Chives

1/2 cup fresh Oregano leaves

• For the Garlic Bread:
• 1 Baguette (sliced in half lengthwise)
• 1/4 cup Dry Red Wine
• 6 Garlic cloves (grated on a microplane)
• 1/4 cup Extra Virgin Olive Oil
• 1 bunch Thyme (leaves only; finely chopped)

Heat a few tablespoons oil in a large skillet over medium-high heat. Add red onion and cook one minute. Add sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes

Add cockles, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until clams open, 1 to 2 minutes for cockles, longer for the larger clams. (Discard any clams that don't open.) Uncover pan and add herbs; toss to combine. Divide clams evenly among bowls and spoon broth over them. Serve each with toast

For the Garlic Bread: Preheat oven to 450 degrees F. Slice baguette as if to make a submarine sandwich. Brush bread with wine, then oil. Sprinkle with garlic and thyme and close. Place in oven unwrapped for 5 minutes. Remove and cut into 4-inch pieces.

Helpful Tips:1. Thinly sliced garlic gives off more flavor than whole or minced cloves.
2. Use a pastry brush to evenly apply red wine to the bread without oversaturating it.
3. The clams don't have to be served immediately when they're steaming hot. Rather, they can be served warm when you’re ready for your main course.