Easy Cod and Hamaguri Clam Acqua Pazza

• 2 fillets Cod (also good with sea bream, Spanish mackerel, or horse mackerel)
• 10 Hamaguri Clams (Manila or asari clams also ok)
• 10 Cherry tomatoes
• 3 Asparagus
• 2 tbsp Olive oil
• 1 clove Garlic
• 100 ml White wine
• 100 ml Water
• 1 Krazy Salt (seasoned salt mix)
• 1 Black pepper
• 1 Dried parsley
• 1 Extra virgin olive oil
• 1 Lemon

1. Mince garlic.
2. Chop cherry tomatoes in half.
3. Smoothen the asparagus with a peeler and chop diagonally.
4. Immerse clam in water and rinse thoroughly.
5. Heat some olive oil in a frying pan and heat garlic until fragrant.
6. Grill one side of the cod.
7. I made 3 servings in the picture above.
8. If you are using fresh cod or sea bream, make sure to marinate the fillets with salt.
9. When one side is browned, flip it over.
10. Add white wine and boil over high heat to evaporate the alcohol.
11. Add water and ingredients.
12. Cover the pan and simmer over high heat.
13. When the hamaguri clams open up, season with Krazy salt and black pepper.
14. Drizzle on the extra virgin olive oil.
15. Sprinkle the dried parsley.
16. Arrange on a plate and top with sliced lemon.

bream, manila, tomatoes, olive oil, clove garlic, white wine, water, salt, black pepper, parsley, extra virgin olive oil, lemon

Taken from cookpad.com/us/recipes/149214-easy-cod-and-hamaguri-clam-acqua-pazza (may not work)