Brodetto di Cozze e Vongole con Bruschetta di Erbe Steamed Clam and Mussel Soup

Ingredients

• 4 tablespoons extra virgin olive oil, plus 4 tablespoons more for bruschetta
• 2 scallions, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 teaspoon hot chili flakes
• 20 littleneck clams, scrubbed and drained
• 20 mussels, debearded and scrubbed
• 2 cups dry white wine
• 1/2 cup basic tomato sauce, recipe follows
• 4 slices crusty peasant bread
• 1 tablespoon each chopped fresh basil, chives, and marjoram, mixed together
• Coarse salt
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste

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