Clean and wash all the molluscs very carefully. Chop the fennel or dill. Remove all the leaves from the rosemary and chop them.
Heat the oil in a large saucepan, add the garlic and herbs and fry for 2 minutes, then add the clams and season very generously. Pour over the wine and cook with the lid on for 5 minutes to evaporate all the alcohol.
Add the diluted tomato purée, stir a