French in a Flash: Provençal Mussels and Clams Over Shells Recipe
- 1 pound mussels
- 1 pound littleneck clams
- Fine sea salt
- 2 pints grape tomatoes
- 2 cloves garlic, shaved
- 2 tablespoons olive oil, plus extra for drizzling
- 15 leaves fresh basil, divided
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon dried red pepper flakes
- 1 pound pasta shells
- Freshly cracked black pepper.
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