Ingredients

Servings 6

• 7 oz clams
• 2 cloves of garlic
• ½ cup extra virgin olive oil
• 1 tablespoon parsley
• 1 cup dry white wine
• pepper
• bread slice

Preparation

15 minutes preparation

Rinse the clams thoroughly. Sauté the crushed garlic in oil in a casserole, pour in the wine and reduce. Add the clams and season with a generous amount of pepper crushed in a mortar.

Sauté the clams over very high heat, agitating the casserole from time to time so that the shells open well and release the liquid they contain. Garnish individual soup dishes with the slices of bread, cover these with the clams and their cooking liquid and sprinkle with chopped parsley.