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.
Enlarge Image 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,
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.