Razor Clams with Chiles and Garlic (Navajas al Ajillo) | Saveur
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.
Ingredients
- 5 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 3–4 dried chiles de arbol, crumbled
- 1 <sup>1</sup>⁄<sub>2</sub> lb. razor clams, rinsed thoroughly
- <sup>1</sup>⁄<sub>4</sub> cup white wine
- 1 <sup>1</sup>⁄<sub>2</sub> cups loosely packed flat-leaf parsley leaves, minced
- Kosher salt, to taste
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