Shellfish in Brodetto

Ingredients

• 0.5 cup basil leaves 
• 1 pint cherry tomatoes halved
• 0.5 cup bottled clam juice 
• 0.5 cup cooking wine dry white
• 24  littleneck clams 
• 2 pounds mussels scrubbed
• 0.3 cup olive oil extra-virgin plus more for brushing and drizzling
• 4 small chiles dried red smashed
• 4 slices rustic bread thick
• 30 servings salt 
• 0.8 pound sea scallops halved
• 5  garlic cloves whole smashed

Equipment

• bowl
• frying pan
• baking sheet
• oven
• slotted spoon

Directions

1. Preheat the oven to 37
2. On a baking sheet, toast the bread for 8 minutes, until golden.
3. Brush the toasts with olive oil and rub them all over with the whole garlic clove. Put 1 toast in the bottom of each of 4 bowls.
4. In a deep skillet, heat the 1/4 cup of oil.
5. Add the smashed garlic and the chiles and cook over moderate heat for 2 minutes.
6. Add the wine and cook over moderately high heat for 2 minutes.
7. Add the clam juice and bring to a boil.
8. Add the clams and tomatoes, cover and cook for 2 minutes. Stir in the mussels and scallops, cover and cook over high heat until the clams and mussels open and the scallops are just cooked, 3 minutes. With a slotted spoon, transfer the seafood to the bowls. Boil the broth for 1 minute, until slightly reduced.
9. Add the basil, season lightly with salt and pour the broth into the bowls.
10. Drizzle with oil and serve.