Appetizer: Spain – Navajas Al Ajillo (Razor Clams with Garlic)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

12 razor clams, cleaned, about 1 lb (454 g)
4 tbsp (60 ml) olive oil
4 cloves garlic, thinly sliced
1 small dried red chili or 1 / 4 tsp red pepper flakes
2 tbsp (30 ml) dry white wine
2 tbsp (8 g) chopped parsley
Lemon wedges and salt to taste

Instructions

1. Clean razor clams thoroughly, discarding any with off odors; set aside.
2. Warm the olive oil in a skillet over medium heat, add sliced garlic and chili, and cook until garlic is golden but not bitter.
3. Add razor clams and toss briefly, then splash in white wine and cover for 1–2 minutes until clams are just cooked.
4. Remove cover, season with salt, sprinkle with parsley and a squeeze of lemon.
5. Transfer to a small serving dish with the garlicky oil and serve immediately.