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.
Pairing Note Cava (a sparkling wine), like the bright Juvé y Camps Reserva de la Familia 2005 ($15), is a natural partner for this dish.
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