Title Value
1. Olive oil 2 art. l
2. Garlic 2 clove
3. Salt taste
4. Black pepper taste
5. Spicy sauce 1 Art.
6. Red onion 1 PC.
7. Tomatoes 500 Column
8. Wongole clams 1.5 Kg
9. Water 1 Art.
10. Greenery taste
11. Bread for filing


1. Stage

In a deep-sided skillet or a Dutch oven over medium-high heat, heat oil until shimmering. Add onion, season with salt, and stir occasionally until they start to soften and become translucent in color, about 4 minutes, lowering heat if they start to brown. Add garlic and harissa, stirring until fragrant, about 30 seconds.

2. Stage

Carefully pour in tomatoes and their juices, and water — watch out for splattering! Bring to a boil, reduce to a simmer, and season with salt and pepper.

3. Stage

Add clams, cover, and adjust heat to maintain an active simmer. Cook until most of the clams open, 7 to 9 minutes.

4. Stage

Ladle into serving bowls, discarding any unopened clams, and sprinkle with parsley leaves. Serve with bread.