240 gr. Razor clams
15 gr. Garlic
10 cl. White wine
Extra virgin olive oil
Heat the olive oil in the frying pan till the oil is hot, add garlic, parsley and sautéed them for a minute.
Add the French razor clams, white wine and the clam stock and season them with salt and pepper.
Cook them at a medium-high heat until the clams open up (about 5-7 minutes).
Arrange the clams on a serving platter with a splash of basil. Pour the clams juice and serve hot.
Wine Pairing Recommendation
A crispy northeast Italian Sauvignon Blanc from the Friuli wine region has the required acidity to smoothen the aromatic bitterness of the parsley, the basil and the garlic without overpowering the razor clams delicate flavors.
Try it with:
Ronco delle Mele Sauvignon Blanc “Venica Venica”