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Shellfish Bruschetta

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Paul Bertolli, chef and owner of Oakland's Oliveto, recommends a firm, rustic bread for his bruschetta. Day-old bread is even better for soaking up the delicious shellfish broth.

Pairing Suggestion

Mussels, clams, garlicky toasts: this stew needs the sharp contrast of a tart, crisp white. Look for California Sauvignon Blanc bottlings, such as the 1997 Cakebread or the 1997 Quivira.

Shellfish Bruschetta

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(8 people have added this recipe to their favorites.)
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Shellfish Bruschetta

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Shellfish Bruschetta

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