1 tbspextra-virgin olive oil120 gmcacciatore salami, diced3shallots, sliced2garlic cloves, crushed150 mldry white wine1 kgclams, soaked in cold water for 15 minutes (see note)4very ripe vine-ripened tomatoes, diced1 tsptomato paste1 cup(firmly packed) flat-leaf parsley or basil, torn to serveTo serve:crusty white bread
Heat a large saucepan over medium-high heat, add olive oil, salami, shallots and garlic and stir until tender (4-6 minutes). Add wine and reduce by half (1 minute), then add clams, tomatoes
and paste, cover with a lid and shake pan occasionally until clams open (3-5 minutes). Stir in flat-leaf parsley or basil and serve with crusty bread to the side.
Note If clams are packaged and prewashed, there is no need to soak them, just rinse.