Ingredients
2 tbsp olive oil
6 garlic cloves, sliced crosswise
2 pounds 21/30 shrimp, peeled, deveined & butterflied with tails intact
1 16 oz. jar sliced hot cherry peppers, drained
1 and 1/2 cups white wine
3 pounds littleneck clams, scrubbed
1 16 oz. jar red and yellow roasted peppers, drained and chopped into bite size pieces
1 can evaporated skim milk
1/2 cup light cream
1/2 cup packed, shredded basil
1 large loaf ciabatta or other hearty bread
4 garlic cloves, minced
1/2 cup olive oil
salt & pepper
Preparation
Heat oil on med-high in large saute pan with cover. Add sliced garlic and saute for 1 minute. Add shrimp and saute for 2 minutes. Add jar of hot pepper rings and saute for 1 minute. Add wine and little necks, bring to a boil and cover until clams open. Stir in roasted peppers, milk and cream and bring to a simmer. Continue to simmer until liquid reduces and lightly coats a spoon. Arrange garlic toasts on a large platter, ladle seafood liberally over toasts, ladle sauce around edge of platter. Top with basil. Serve each guest a toast and seafood with a lemon wedge.
Garlic Toasts: Cut bread in half lengthwise, and then into wedges. Mix olive oil and garlic in a bowl, and with a pastry brush spread on each piece of bread. Arrange facing up on a large cookie sheet, and bake at 400 for 5 minutes, finish under the broiler to fully toast tops.
