Vongole alla marinara – clams

Ingredients for 2 servings:

• 1 kg clams (vongole)
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2 dl white wine
• 1 dl water
• 1 m.-large tomato(s), pitted and diced
• 1 tbsp tomato paste
• 1 chili pepper(s), finely chopped
• salt and pepper
• Parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Wash the mussels thoroughly under cold running water, drain well, and discard any open ones. Heat the olive oil in a large pan. Sauté the shallots, garlic, and chili. Add the tomato paste and fry briefly. Deglaze with the wine and add the water. Bring everything to a boil and add the mussels and tomato pieces. Cover and sauté over high heat for about 3-5 minutes, stirring the pan occasionally, until the mussels open. Discard any closed mussels. Season to taste with salt and pepper and sprinkle with parsley. Serve the mussels with the broth and bread.