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 Pinotxo, a tapas counter in La Boqueria, Barcelona’s covered market.
- 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
- 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.