Preparation

1. 1

   Step 1 of 8: Purge the clams in salted water to remove sand and rinse them well.

2. 2

   Step 2 of 8: In a large pan, pour in a drizzle of oil and sauté the whole garlic cloves (to be removed later) and, if desired, a little chili pepper.

3. 3

   Step 3 of 8: Add the clams, deglaze with the white wine and cover: cook until the clams open and release their cooking liquid.

4. 4

   Step 4 of 8: Remove the opened clams, keeping the cooking liquid; strain it to eliminate any sand residue.

5. 5

   Step 5 of 8: In the same pan, add the tomato sauce and dilute it with some of the filtered cooking liquid; bring to a gentle boil and cook for a few minutes to flavor.

6. 6

   Step 6 of 8: Return the clams to the pan to blend the flavors, season with salt and add the chopped parsley.

7. 7