Mussels, 34 Oz
Clams, 34 Oz
garlic (to taste)
Sprig parsley, 2
half a onion
pepper (to taste)
salt (to taste)
chili pepper (to taste)
white wine
extra-virgin oil
Tomato puree, 17 Oz
bread (tusca one is the best)


Clean up with so much care the mussels and the clams, and rinse out twice or even three times under the running water.
Mince the garlic, the onion and the parsley all together, add the extra-virgin oil and fry over low heat.
Add the mussels and the clams, the chili pepper, salt and pepper and cook for a couple of minutes.
Simmer with white wine until reduced, then add the tomato puree and cook capped for 10 minutes.
In the meanwhile, toast the bread.
Pour everything in a bowl, sop up the bread and enjoy.

Thanks to: Un Muffin Per Due