Clams with garlic and almonds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | New Zealand cockles or |
| Manila clams | ||
| 4 | tablespoons | Extra virgin olive oil |
| 5 | Cloves garlic, thinly | |
| Sliced | ||
| 1 | tablespoon | Blanched sliced almonds |
| 2 | cups | Dry white cava (Spanish |
| Wine) | ||
| Juice and zest of 2 lemons | ||
| 4 | Scallions, thinly sliced | |
| 1 | bunch | Parsley, finely chopped |
Directions
Scrub and drain cockles and set aside.
In a 12inch and 14inch saute pan, heat oil until smoking. Add garlic and almonds and saute until golden brown. Add clams, wine and lemon juice and zest and bring to a boil. Cover and cook until clams open, about 3 to 4 minutes. Uncover, add scallions and parsley and serve.
Yield: 4 as tapas
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