Bruschetta with Clams in Tomato Sauce

Method

1. Clean the clams: scrub them well and soak in salted water for 30 minutes to purge sand. Drain.
2. In a large pan with a lid, heat a drizzle of olive oil. Add a crushed garlic clove and a chili pepper. Sauté briefly.
3. Add the clams, cover, and cook over high heat until they open, about 3-4 minutes. Discard any that remain closed.
4. Remove the clams from the pan, reserving the cooking liquid. Let clams cool slightly, then shell them (leave a few in shell for garnish).
5. In a separate small pan, heat a little olive oil. Sauté finely chopped celery and onion until soft.
6. Add tomato passata (about 1 cup) and a splash of the reserved clam cooking liquid. Simmer for 5 minutes.
7. Add the shelled clams to the sauce and stir gently. Taste and adjust seasoning with salt and pepper.
8. Toast slices of rustic bread (e.g., ciabatta) on a grill or in the oven.
9. Place the toasted bread on serving plates. Spoon the clam and tomato sauce over the bread. Garnish with a few clams in shell, chopped parsley, and a drizzle of olive oil. Serve immediately.