Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 300 grams | Clams |
| 700 millilitres | Tomato sauce |
| 1 \N | Glass white wine |
| 75 grams | Garlic |
| 75 grams | Parsley |
| 30 grams | Fresh chilli |
| \N \N | Salt and pepper |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Clean all the clams. Put in a pan the clams, white wine and garlic.
Boil until all clams will be open. Dry the clams in another pan by shaking over a heated stove. Put all ingredients together bring to boil and serve. Source: Given to share with the express permission of Chef de Cuisine