Ingredients
- 4 slices of rustic or sourdough bread (1 cm thick)
- 200g of canned whole peeled tomatoes, cut into dice
- 800g tellines (wedge clams)
- salt
- 2 tbsp extra virgin olive oil
- 1 clove of garlic
- a few sprigs of parsley
- a few leaves of basil
- 1 Italian chilli pepper
Directions
Step 1
Open the tellines in a frying pan with the extra virgin olive oil, garlic and chilli pepper. Once they are open, remove from their shells and put them to one side.
Step 2
In another frying pan, cook the diced tomatoes with the basil, seasoned with a little salt, for about 10 minutes until the sauce has thickened and turn off the heat.
Step 3
Toast the bread slices lightly in the over for a few minutes until just golden. Then add the tomato sauce, the tellines on top of the sauce and garnish with chopped parsley.
