Razor Clams with Chiles and Garlic (Navajas al Ajillo)

Name: Razor Clams with Chiles and Garlic (Navajas al Ajillo)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 5 tbsp. extra-virgin olive oil; 4 cloves garlic, minced; 3–4 dried chiles de arbol, crumbled; 1 1 ⁄ 2 lb. razor clams, rinsed thoroughly; 1 ⁄ 4 cup white wine; 1 1 ⁄ 2 cups loosely packed flat-leaf parsley leaves, minced; Kosher salt, to taste

Serves
serves 2-4

TODD COLEMAN

Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinotxo, a tapas counter in La Boqueria, Barcelona's covered market.

Ingredients

5 tbsp. extra-virgin olive oil
4 cloves garlic, minced
3–4 dried chiles de arbol, crumbled
1 ¹⁄₂ lb. razor clams, rinsed thoroughly
¹⁄₄ cup white wine
1 ¹⁄₂ cups loosely packed flat-leaf parsley leaves, minced
Kosher salt, to taste

ADVERTISEMENTAD

Instructions

Step 1

Heat oil, garlic, and chiles in a 12" skillet over medium heat. Cook, swirling pan occasionally, until garlic is pale golden brown, about 6 minutes. Increase heat to high, add razor clams and wine, and cook, covered, until clams are just cooked through, about 3 minutes. Add parsley and season with salt; toss razor clams to coat with sauce. Transfer clams to a serving platter and drizzle with remaining sauce.

Pairing Note: Cava (a sparkling wine), like the bright Juve y Camps Reserva de la Familia 2005 ($15), is a natural partner for this dish.