Mussels and clams stewed in tomato with toasted bread

Ingredients

For 1 serving

• Mussels300 g
• Clams300 g
• Tomato passata150 ml
• Bread80 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. Rinse the clams in cold water several times, swirling them, until the water stays clear (if they aren't pre-purged, first soak them in cold salted water for 30 minutes). Discard any broken ones.
2. Clean the mussels: pull off the beard sticking out of the shell, scrape the shells with a knife and rinse; discard any open ones that don't close when tapped.
3. In a wide pan warm the oil with the crushed garlic over medium heat for a minute, add the passata and cook for 5 minutes, until slightly thickened.
4. Add the mussels and clams, turn up the heat, cover and cook for 4–5 minutes, shaking the pan, until all the shells have opened; discard any that stay closed. No salt needed: the shellfish juices are salty.
5. Meanwhile toast the bread slices in a pan or on a griddle until golden and crisp.
6. Turn off the heat, scatter with chopped parsley and black pepper and serve the stew with the bread.