Omelette with Baby Clams (Tuscany)

Fish

Ingredients

Baby clams - 1 1/2 pounds

Olive oil - 5 tbsps

Eggs - 6

Salt and pepper

Parsley, finely chopped - 2 sprigs

Wash the clams in several changes of fresh water. Shake dry and put into a thick pan with half the olive oil. Cover and cook until the shells open. Take the clams from their shells and put them in a bowl.

Beat the eggs lightly with a pinch of salt and rather more pepper. Add the parsley and mix into the clams.

Heat the remaining oil in a heavy frying pan, add the egg and clam mixture, and cook over a low heat until the underside is set. Holding a dish over the top of the pan, turn it over, then slide the omelette back into the pan to cook and brown the other side. Serve hot.

Serves 4