Gnocchi with Mussels and Clams

Gnocchi with Mussels and Clams

Adapted from The New American Table by chef Marcus Samuelsson. Yield: 6 servings.

3 tomatoes, halved
2 lemons, quartered
¼ cup olive oil
4 cloves garlic, finely chopped
2 shallots, chopped
½ lb. clams, rinsed and scrubbed
½ cup white wine
2 14-oz. cans mussels
4 servings gnocchi
2 Tbsp. parsley, chopped
2 Tbsp. basil, chopped

1 cup sea salt

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