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1/4 cup olive oil
2 cloves garlic - minced
1 bay leaf
1 tsp dried crushed red pepper
1 cup dry white wine
1 can (14 ounce) diced tomatoes (or use 4 fresh roma tomatoes)
12 littleneck clams
1/4 cup torn fresh basil leaves

Heat the oil in a heavy pan over medium heat. Add the garlic, bay leaf and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and simmer for about 5 minutes. Add clams. Cover and cook until they open. Remove clams and add shrimp and basil. Cook for about 2 minutes or until done.  Serve with salad or any other vegetable.

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