Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp, and scallops as we do or substitute your own favorites—mussels, oysters, or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce.

　　

Ingredients

feeds 4

　　

The Shellfish

2 dozen littleneck clams

　　1/4 cup olive oil

　　6 large cloves garlic, minced

　　1 cup clam juice

　　1 cup white wine

　　6 tablespoons Mutha Sauce (page 165)

　　1 teaspoon crushed red pepper

　　1 tablespoon Worcestershire sauce

　　1/2 to 3/4 pound shrimp, in the shell (12 to 16 total)

　　1/2 pound sea scallops (preferably dry-packed)

　　1 tablespoon heavy cream

　　10 fresh basil leaves, chopped

　　

The Garnish

2 tablespoons chopped fresh Italian parsley

　　

Step 1

Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don’t open.)

　　

Step 2

Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.

　　

Step 3

Toss in the shrimp and scallops. Simmer til they’re cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

　　Dinosaur Bar-B-QueTen Speed Press