Instructions: 1 Heat the olive oil in a large, deep pan, add the onion and paprika and cook gently until soft but not browned. Add the passata, bay leaf, chilli flakes and white wine and simmer for a minute or two.

2 Add the clams, cover and cook on a high heat, shaking the pan every now and then for 3-4 minutes, until the clams have opened.

3 Beat the butter and flour together to a smooth paste, stir in and simmer for about a minute until the sauce has thickened slightly.

Stir in the parsley, adjust the seasoning if necessary and serve with plenty of crusty bread.

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