Shellfish Soup or Brodetto di Crostacei
Ingredients
- 36 Little Neck Clams
- 2 pounds mussels, cleaned and scrubbed (preferably let them sit in a large bowl with water and 1/4 cup flour for 1-2 hours to purge of internal impurities, then rinse well)
- 3/4 pound bay scallops (or large scallops, halved horizontally)
- 1-2 bunches Soba noodles
- 5 garlic cloves, minced
- 2 cups lobster stock (or clam juice, or fish stock)
- 1/4 cup olive oil
- 1/2 cup white wine
- 5 small red chiles, dried or fresh, crumbled or chopped into small pieces
- 2 large tomatoes on the vine, diced and seeded
- 1/2 cup mixed small basil leaves (I used Thai & Italian)
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