Trumpeter Fricassee

Clean and cut the trumpet in half. Sauté lightly in olive oil on one side, then flip.

Cut the tomatoes to release their juice, then quickly add them to the mollusks.

Next, add chopped garlic and dry basil, sauté for a minute, remove from heat, season with salt, and drizzle with lemon juice.

Sprinkle with chopped fresh basil.