4 thick slices of rustic bread
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves-4 smashed, 1 whole
4 small dried red chiles, smashed
1/2 cup dry white wine
1/2 cup bottled clam juice
2 dozen littleneck clams, scrubbed
1 pint cherry tomatoes, halved
2 pounds mussels, scrubbed
3/4 pound sea scallops, halved horizontally
1/2 cup small basil leaves

Preheat the oven to 375°. On a baking sheet, toast the bread for 8 minutes, until golden. Brush the toasts with olive oil and rub them all overwith the whole garlic clove. Put 1 toast in the bottom of each of 4 bowls.

In a deep skillet, heat the I/4 cup of oil. Add the smashed garlic and the chiles and cook over moderate heat for 2 minutes.

Add the wine and cook over moderately high heat for 2 minutes.

Add the clam juice and bring to a boil.

Add the clams and tomatoes, cover and cook for 2 minutes.

Stir in the mussels and scallops, cover and cook over high heat until the clams and mussels open and the scallops are just cooked, 3 minutes.

With a slotted spoon, transfer the seafood to the bowls.