Almejas a la Marinera (Clams in Garlic, Wine and Tomato Sauce)

Ingredients

• 1kg fresh palourde clams, in shells
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp plain flour
• 150ml dry white wine
• 150g passata
• 2 tbsp chopped fresh flat-leaf parsley
• Crusty bread, to serve
• Black pepper to taste

Method

1. Soak the clams in a large bowl of cold, salted water for 30 minutes, then drain and rinse. Discard any with cracked shells, and any open clams that do not close when tapped.

2. Heat the oil in a large, lidded pan over a medium heat and cook the onion for 5 minutes. Add the garlic and cook for 1 minute, then stir in the flour for 30 seconds.

3. Add the wine and passata and bring to the boil. Tip in the clams, cover and cook for 4 to 5 minutes, shaking the pan, until they have opened. Discard any that stay closed.

4. Stir in the parsley, season with black pepper and serve in warm bowls with crusty bread.