Razor Clams with Chiles and Garlic (Navajas al Ajillo)

Razor Clams with Chiles and Garlic (Navajas al Ajillo)
Razor Clams with Chiles and Garlic (Navajas al Ajillo)
Razor clams cook quick but look especially impressive, especially in this popular Spanish-style tapas preparation.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.

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.
Yield: serves 2-4

Ingredients

  • 5 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 3–4 dried chiles de arbol, crumbled
  • 1 12 lb. razor clams, rinsed thoroughly
  • 14 cup white wine
  • 1 12 cups loosely packed flat-leaf parsley leaves, minced
  • Kosher salt, to taste

Instructions

  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.