1 1/2lbs/750g Clams in their shells
9oz/250g Peeled prawns
Coarse grained salt
1 lemon cut in half
4 fl oz/125ml Extra Virgin Olive Oil
2 Tablespoons of cold water
Salt & freshly ground pepper
8 fl oz/250ml Dry white wine
1 1/2lbs/750g Ripe tomatoes
3 Garlic cloves, peeled & finely chopped
10 Large sprigs of parsley leaves only coarsely chopped
Rinse the clams several times under cold running water. Soak the clams for 30 minutes in a bowl of cold water with a tablespoon of coarse grained salt and the squeezed lemon halves.
Heat the oil in a deep pot over a medium heat, & when the oil is warm, raise the heat & add the clams & water. Season with salt & pepper, covering the pot for 2 minutes, add the prawns & the wine.
By this time the clams should be open. Discard any that are closed. Using a slotted spoon transfer the clams to a serving platter & cover the platter to keep them warm.
Lower the heat to medium. Add the tomatoes to the juices left in the pot & cook for a few minutes. Add the garlic & parsley & simmer for 15 minutes. Stir several times. Season again with salt & pepper & add the chilli flakes if desired. Return the clams to the pot, mix very well & cook for 3 minutes more.
Serve hot with several Crostini, lightly fried in oil.