Vongole with ginger and chili

Slice the onion into rings and sauté them in a pot.

Add the finely chopped chili pepper and ginger.

Wash the half lemon thoroughly and cut it very finely. Add it along with the cherry tomatoes to the pot.

Once everything is very hot, add the Venus clams. Let it simmer with the lid on the pot for three minutes.

Finely chop the coriander and add it.

Let it sit on the heat for another thirty seconds and then serve immediately.