Steps

1. Place half a baguette in a hot frying pan and toast over high heat. The key here is to toast only the surface over high heat for a crispy exterior while keeping the inside moist.
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2. Once browned, flip the baguette and toast both sides until fragrant.
   🕒 00:53
3. In a cold frying pan, add 2 tbsp EV olive oil and 1 clove garlic. Heat over low heat. The trick is to add the garlic and EV olive oil to a cold pan and heat until the aroma is released without burning.
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4. When you can smell the good aroma of garlic, add a pinch of red pepper flakes to further infuse the flavor.
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5. Once fragrant, add 400g clams and 2 tomatoes.
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6. Add 100cc white wine and immediately cover with a lid.
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7. When the clam shells start to open, stir everything once.
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8. Cover again and steam until the clams are fully open.
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9. Once all the clam shells have opened, add Italian parsley (to taste) and mix.
   🕒 06:31
10. Plate the dish and serve with the toasted baguette.
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