Ingredients
For the soup:
¼ cup olive oil
1 cup white wine
pinch of crushed red pepper
salt
pepper
½ red onion, finely minced
2 garlic cloves, peeled
1 fennel bulb, sliced
3 ripe tomatoes, diced
30 clams
30 mussels
6 oregano sprigs
For the garlic bread:
1 tablespoon olive oil
1 teaspoon dried oregano
2 garlic cloves
8 slices country bread
Preparation
In a large pot, sauté the onion, garlic, fennel, and tomatoes in the olive oil until wilted. Add the clams and mussels, white wine, crushed red pepper, oregano, and salt and pepper to taste. Cover and simmer until all the clams and mussels are open, about 5 minutes. Discard any shellfish that do not open. Taste the broth and adjust the seasonings.
To make the garlic bread, toast the bread and rub the garlic cloves over the bread. Sprinkle with the olive oil and dried oregano. Serve immediately.
