Clams With Garlic And Almonds

By á-174942

Ingredients

• 1 pound New Zealand cockles or Manila clams
• 4 tablespoons extra-virgin olive oil
• 5 garlic cloves 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

Preparation

Step 1

Scrub and drain cockles and set aside.

In a 12-inch to 14-inch 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.

This recipe yields 4 servings as tapas.