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Almejas a la Marinera (clams in tomato sauce)


  • 50ml/2fl oz extra virgin olive oil

  • 1 onion, chopped very finely

  • 1 tsp paprika

  • 150ml/5fl oz passata (sieved tomatoes)

  • 1 bay leaf, cut into very fine strips

  • ¼ tsp dried chilli flakes

  • 50ml/2fl oz dry white wine, such as Albarino

  • 1.75kg/4lb carpetshell clams, cleaned

  • 1 tbsp beurre manie

  • 1 tbsp chopped flatleaf parsley

  • salt and freshly ground black pepper


  • 1.

    Heat the olive oil in a large, deep pan, add the onion and paprika and cook gently until soft but not browned.

  • 2.

    Add the passata, bay leaf, chilli flakes and white wine and simmer for a minute or two.

  • 3.

    Now add the clams, cover and cook over a high heat, shaking the pan every now and then, for 3-4 minutes, until the clams have opened.

  • 4.

    Stir in the beurre manii and simmer for about 1 minute until the sauce has thickened slightly. Stir in the parsley, adjust the seasoning if necessary and serve with plenty of crusty bread.

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