Razor Clams with chilli and garlic INGREDIENTS 5 tbsp. extra-virgin olive oil 4 cloves garlic, minced 3–4 dried chiles de árbol, crumbled 1½ lbs. razor clams, rinsed thoroughly ¼ cup white wine 1½ 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. 2. Transfer clams to a serving platter and drizzle with remaining sauce.
Posted on: Thu, 25 Jul 2013 09:29:08 +0000
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