Coat the bottom of a wide pot (one that has a well-fitting lid) with
olive oil and add the crushed garlic cloves.
Turn up the heat to medium and allow the garlic to toast and
turn golden. Once the garlic is golden, add the onions.
Let the onions cook slightly, 2 to 3 minutes (don’t let them
soften too much). Add a pinch of salt and a pinch of red pepper
flakes (the size of the pinch depending on how spicy you like it),
then add the clams, turn up the heat, and cover.
After 3 minutes, add the wine, bring to a boil, and cover again.
A few minutes later, check the clams: when they’re just starting
to open, add the mussels and bay leaves and cover again. Shake the
pan every so often.
Wait another few minutes and check: when the mussels start to
open, sprinkle in the bread crumbs and toss to distribute evenly.
The sauce should thicken, though don’t go crazy with bread
crumbs or the sauce will be muddy. Taste and adjust the salt.
When the clams and mussels are open and the sauce is thick,
drizzle olive oil over everything and add lots of chopped parsley.
Serve in a big bowl with grilled bread on the side.
* Make sure the mussels are alive: check by squeezing them shut.
If they stay shut, they’re alive; if they won’t close, throw them
out.* Bastianich has a bay leaf tree outside her house and
recommends that you keep one yourself.