Ingredients:
- Aquamarina Hypertonic Water
- Aquamarina Isotonic Water
- 1/2 kg of clams
- 2 grated tomatoes
- 1 grated onion
- 2 cloves of garlic
- 50 ml of white wine
- 1 bay leaf
- 5 teaspoons of olive oil
- Parsley
- Black pepper
Preparation:
Soak the clams in Hypertonic Aquamarina Water and let them rest while we prepare the rest of the ingredients.
Over medium heat, sauté the grated onion in a pot with a little olive oil.
When it starts to take on color, add the grated tomatoes and cook for a few minutes; once the mixture has thickened, add a little Isotonic Aquamarina Water.
Once it takes on color, add the garlic and parsley, all finely chopped. Cook it for a few seconds and then add the wine, black pepper, and bay leaf.
Next, add the clams. Cover and let cook for about 10 minutes on low heat.
Remove them from the heat and they are ready to be served.
