Rustle up Chef Rick Stein's quick and easy version of the Spanish dish of clams in a white wine based tomato sauce.
Heat the olive oil in a large, deep pan, add the onion and paprika and cook gently until soft but not browned.
Add the passata, bay leaf, chilli flakes and white wine and simmer for a minute or two.
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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week