Clams in Chili Sauce





















1kg fresh clams

1 tin diced tomatoes

8 garlic cloves sliced

2 tsp chili flakes

2 tbsp tomato paste

1/4 cup olive oil

2 tbsp fresh torn basil

salt to season


In a large saucepan, heat the oil, garlic & cook on a low heat for 5 mins.

Stir in the tomato paste, chili flakes & cook for a further 5 mins.

Add the tin tomatoes, stir & simmer for 20 mins until the sauce starts to thicken. Season with salt.

Add the clams & gently stir. Cover & simmer for 10 mins or until all the clams have opened. Discard any unopened clams.

Serve in a large bowl with crunchy bread.

Enjoy x

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