Clams in a cherry tomato broth with toasted bread

Ingredients

For 1 serving

• Clams500 g
• Cherry tomatoes150 g
• White wine30 ml
• Bread80 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste

Contains: gluten, shellfish, sulphites,

Method

1. Rinse the clams in cold water several times, swirling them, until the water stays clear and free of sand; discard any broken or open ones. Clams sold in nets or trays are usually already purged; if not, first soak them in cold salted water for at least 30 minutes.
2. Wash and quarter the cherry tomatoes; chop the parsley.
3. In a wide frying pan with a lid warm the oil with the crushed garlic over medium heat for a minute, add the tomatoes and cook for 5 minutes, until they soften into a sauce.
4. Turn the heat to high, add the clams and the white wine and cover straight away; cook for 3–4 minutes, shaking the pan, until all the clams have opened. Discard any that stay closed; no salt needed, as their juices are salty.
5. Meanwhile toast the bread slices in a pan or toaster until golden and crisp.
6. Finish the clams with the parsley and serve with the toasted bread.