INGREDIENTS (2 servings)

400g clams / 2 cloves of garlic / half a glass of white wine / 500g of tomatoes / 2 slices of rustic bread / pepper / basil / extravirgin olive oil / salt

Cook in a pan the clams over high heat with oil and one garlic, sautée with white wine, cover with a lid and let the clams open. Clean them of their shell. Dump the tomatoes in a pot filled with boiling salted water, let them cook for one minute, drain them and peel them. In another pan cook the peeled and diced tomatoes with the other garlic. After some minutes, when the tomatoes start to come undone, add the crumbs of the bread slices and some to the clams’ water, salt and some pepper. Let it cook over medium heat, stirring continuously so that the bread melts and a dense soup comes out. Add the clams and complete with basil.