Clams in white wine.
This is a very simple summer dish that can be done with almejas, tallarinas or chirlas. All three are types of clam available in Spain. For this dish we recommend clams of a small to medium size.
Ingredients ( for 2 people)
1/2 kg clams
1 clove of garlic, chopped
1 tablespoon fresh parsley, finely chopped
200ml white wine
1 tablespoon olive oil
In a saucepan, put the olive oil and garlic and put on a medium heat. Cook until the oil starts to spit, so that the garlic ‘jumps’, make sure it doesn´t turn golden or burn. Add the white wine and leave for around five minutes until the alcohol evaporates. Then add the parsley and finally the clams. Cover the pan and leave the clams to cook for five to ten minutes (depending on the size). Check every now and again, the dish is ready when all( or the majority of) the clams are open. Before serving, remove any clams that haven´t opened- these cannot be eaten so do not try to force the shell open.
Serving suggestion: Accompany with fresh spaghetti, cooked previously and then added to the clams when done. Alternatively, accompany with fresh crusty bread- great for mopping up the sauce.