- 1 kg Clams
- 1 Onion
- 4 Garlic Cloves
- Glass of White Wine
- 1 Carton Tomate Frito
- 6 Almonds
- 1 Slice Bread (crust removed)
1. Fry the onion, add the clams, stir and then add the wine and tomate frito.
2. Add a little water if the clams are not completely covered with the sauce. In a frying pan fry the chopped garlic, remove, add the almonds and fry on both sides, remove and in the same oil fry the bread until brown and add to the garlic and almonds.
3. Liquidise this or mash them up and add it to the clams with parsley. Stir until the liquidised mixture mixes well with the clams.
Recipe by Ana Maria Morro