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.