|Razor Clams with Chiles and Garlic
(navajas al ajillo)
5 TBS 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
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.
SERVES 2 – 4
Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market. Saveur issue #130