Speciality: Marinara style clams

To make the sauce, prepare onion brunoise (very finely chopped) with sunflower oil in a pan with A bay leaf until everything is sautéed. Add fish fumet, a glass of white wine, fried tomato, garlic and very well chopped parsley and allow it to reduce for 10 minutes. Add the clams until they are opened and then plate up.

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