 | Eviscerate and cleanse the bonito until without blood. |  |
 | coat the baking pan with one oven foil. Lay the baking foil on and spread the olive oil and the garlic slices |
 | then spread also the tomato pulp |
 | Put the bonito on and add olives, oregano and fresh small tomatoes |
 | Add the striped venus clams and the wine. |  |
 | Close the baking foil and put in the oven at F 356 (C180°) |
 | After about 40 minutes, depending from the oven, open the foil and remove a little of the skin for verifying if cooked: the meat shall be well detached from the bones |
 | When ready put onto a dish and serve hot |
 | For portioning use two spoons: remove the skin and remove the meat from the bone, paying attention to the lateral bones. Remove then the bones and the head and take the other 2 fillets. |
