Heat half the olive oil in a thick-bottomed saucepan, fry half the chopped garlic, the oregano and chilli.
Fry to combine and cook the garlic.
Stir in the tomatoes with half their juices, breaking them up.
Add salt and cook for 20 minutes to reduce to a thickish sauce. Season with pepper.
In a separate large saucepan with a lid heat the remaining olive oil, add the remaining chopped garlic and let it colour for a minute, then add the clams, mussels and the wine.
Cover and cook, shaking the pan to open the clams, about 3-5 minutes. You may have to do this in batches.
Drain the liquid from the clams and pass through a fine sieve.
Allow the clams and mussels to cool, then remove two-thirds of them from their shells.
Add the clam liquid to the tomato sauce. Stir to combine and keep hot.
Toast the bread on both sides.
Rub one side with the remaining whole garlic and set aside.
Add the clams and mussels, shelled and unshelled, to the soup.
Test for seasoning.
Bring to simmering point, remove and stir in the parsley.
Ladle soup into serving dish.
Garnish with bruschetta, drizzle bruschetta with aioli.
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