Venus clams in lemon and parsley

Ingredients

• 800 g Venus clams, raw
• 450 g Tomatoes, chopped
• 230 ml White wine
• 2 clove Galic, minced
• 3 tbsp Olive oil
• 3 tbsp Butter, unsalted
• 2 tbsp Parsley, fresh, chopped
• 1 tbsp Lemon juice, fresh
• 1/4 tsp Red pepper flakes

Method

1. Soak the clams in lightly salted cold water in the refrigerator for 2 hours, then drain.
2. Heat the olive oil in a heavy saucepan and add the garlic and onion. Add red pepper flakes and garlic; when it starts to sizzle, add the wine, tomatoes, salt, and pepper then bring to a boil.
3. Add the clams and cover, then cook until the clams open, about 5 minutes.
4. With a slotted spoon, remove the clams and keep warm.
5. Boil the tomato mixture until reduced by half, add the parsley and mix well.
6. Pour the sauce over the clams and serve immediately, drizzled with lemon juice.