1 kg of clams
8/12 milk rolls
2 cloves of garlic
1 bunch of parsley
1 glass of wine recommended
extra virgin olive oil to taste
Recommended wine: Prosecco Valdobbiadene Superiore DOCG Spumante Brut
Put the clams in cold salted water and let them rest in water for three hours. At the end of the rest drain. Wash the parsley and chop it, keeping a few leaves for garnish in the final. Peel the garlic cloves and then crush them then putting them in a saucer. Towards the end of the rest of the clams in water, pour into a large skillet very few tablespoons of oil, add the parsley and the garlic and heat over medium heat all. Add the clams and wine, cover the pan and cook over high heat for a few minutes. When the clams are open (must be eliminated those that remain closed) remove from heat, place in a large bowl and strain the sauce. Then shell each clam and then put again shelled clams with their sauce filtered into the pan and heat it without bringing to a boil. Meanwhile, heat up a little in the oven sandwiches, then cut them in half and dig slightly by eliminating a part of the interior crumb and forming bowls. Place two sandwiches on the plate of each diner, pour over the shelled clams with a little sauce, garnish with a few leaves of parsley, cover each sandwich with his cap and serve hot sandwiches.