May 25, 2010

Razor Clams with Chiles and Garlic (navajas al ajillo)

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

Credit: Todd Coleman

5 tbsp. extra-virgin olive oil

4 cloves garlic, minced

3–4 dried chiles de árbol, crumbled

1 1⁄2 lbs. razor clams, rinsed thoroughly

1⁄4 cup white wine

1 1⁄2 cups loosely packed flat-leaf parsley leaves,

minced

Kosher salt, to taste

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.

2. Transfer clams to a serving platter and drizzle with remaining sauce.

SERVES 2 – 4

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