Clams Posillipo - Stefano Faita

Ingredients

• 60 ml (¼ cup) Stefano extra virgin olive oil (divided)
• 2 garlic cloves, crushed
• 2 anchovy fillets
• 15 ml (1 tbsp) ’nduja
• 24 littleneck clams, washed and scrubbed
• 60 ml (¼ cup) white wine
• 125 ml (½ cup) clam stock
• 250 ml (1 cup) Stefano marinara sauce
• 2 slices of rustic bread
• 1 garlic clove, peeled
• 30 ml (2 tbsp) Italian parsley, chopped
• 1 lemon, zest