Zuppa di crostone

Sanzo's seafood soup, with mussels and baby clams, is simmered in his tomato sauce. Serves 4.

3 pounds mussels, cleaned, with beards removed

3 pounds baby clams, cleaned

1/2 cup white wine

1/2 cup water

2 tablespoons olive oil

2 cloves garlic, chopped

3 cups tomato sauce (see recipe)

1/2 cup basil leaves, chopped

4 slices crusty Italian bread, toasted

1. In a large, flame-proof casserole, combine the mussels, clams, wine, and water. Bring to a boil. Cover the casserole and cook the seafood over medium heat for 5 minutes or until the shellfish has opened. Discard any shells that do not open.

2. Line a strainer with cheesecloth and set it over a bowl. With a slotted spoon, transfer the cooked seafood to another bowl. Tip the cooking liquid into the cheesecloth. Measure 1 cup of liquid and set it aside. (Freeze any remaining broth for another soup.)

3. Wipe out the casserole. Heat the oil and cook the garlic over medium heat, stirring, for 1 minute. Add the tomato sauce and bring to a boil. If the sauce seems too thick, add a little of the cooking liquid, 1/4 cup at a time, to thin it. Taste for seasoning and add more salt and pepper, if you like.

4. Return the seafood to the casserole and set it over medium heat, just till it's heated thoroughly. Sprinkle with basil.

5. Place a slice of toasted bread in each of 4 large, shallow bowls. Spoon the seafood stew into the bowls, adding plenty of sauce.

Adapted from Dal Baffo restaurant