Toasted bread with tomato & clam sauce

Toasted bread with tomato & clam sauce

Crostini al sugo di pomodoro e vongole

By
From
Tuscany
Serves
8
Photographer
Helen Cathcart

This is a good way to use up the tomato and clam sauce in my Cheat's spaghetti recipe. It makes a delicious seafood-flavour canapé and goes down very well with a glass of Prosecco.

Ingredients

Quantity Ingredient
1 quantity of sauce Cheat’s spaghetti with clams, sauce only

To serve

Quantity Ingredient
16 small slices bread from a baguette
small handful parsley, roughly chopped

Method

  1. Put the clam sauce in a saucepan over a medium heat and let it reduce until it is dense and more like a spread than a sauce – around 20 minutes should do it. To serve, toast the bread, see below. Top the bread with the sauce . Garnish each one with a little parsley and serve straight away.

Crostini

  • Make the crostini: preheat the oven to 180°C. Cut the bread into 1.5 cm- thick slices and lay them on a baking tray. Bake in the oven for around 5 minutes until lightly golden brown and crisp. Cut the bread into canape-sized pieces
Tags:
Italy
Italian
Caldesi
Tuscany
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