Venetian clam bake

Lightly fry the oil and garlic in a pan, then sauté the prawns and Tiger prawns.

Add the mussels and clams, season with salt and pepper, add white wine and raw quartered tomatoes.

Cover for 4 or 5 minutes. When the mussels are fully open, add the tomato sauce, capers, and basil and cook for a few more minutes.

Serve in an earthenware tureen with croutons of hot bread.


 

 

Ingredients for 4 persons
  • 400 g mussels
  • 300 g carpet-shell clams
  • 300 g striped Venus clams
  • 4 Tiger prawns
  • 12 shelled shrimps
  • 1 clove of garlic
  • 1/2 of white wine
  • 1 fresh tomato
  • 4 spoonfuls of tomato sauce
  • capers
  • basil
  • salt and pepper