Fried Clams (Navajas) with Cayenne Pepper
2 servings
15 minutes
Fried razor clams (navajas) with cayenne pepper is a refined dish of Spanish cuisine, rooted in the maritime traditions of Galicia and Catalonia. These elegant clams, known for their delicate flavor and juicy texture, gain special spiciness from cayenne pepper. Their natural sweetness unfolds during quick frying with garlic in aromatic olive oil. The dish has a mild yet spicy heat, creating a harmony of sea freshness and warm spices. Serving with lemon juice enhances the flavor further, highlighting its richness. It pairs perfectly with white wine and crusty bread, beautifully complementing the atmosphere of the Spanish coast. This gastronomic delight is suitable for both a festive dinner and a cozy evening at home.
1
Rinse the mollusks well under running water - there is sand in the shells. If the mollusks are frozen, leave them to thaw in salty cold water until the shells open.
- Razor clams (navajas): 500 g
2
Slice the garlic into thin slices. Cut the cayenne pepper into rings.
- Garlic: 2 cloves
- Cayenne pepper: 1 piece
3
Heat the oil in the pan until hot. Sauté the garlic and pepper until golden.
- Garlic: 2 cloves
- Cayenne pepper: 1 piece
- Olive oil: 5 tablespoon
4
Add the mollusks. Fry for 2 minutes. After the shells are fully open, turn them muscle side down. Fry for another 3 minutes.
- Razor clams (navajas): 500 g
5
Serve immediately with the oil left from frying. Lemon juice to taste.
- Olive oil: 5 tablespoon
