The Tinned Fish 25 · No. 17 of 25

1. No.17Photo: Little Spain

   Mussels, cockles and clams · Spain

   Razor Clams (packed for José Andrés Foods)

   From Los Peperetes · Galicia

   In brineNot spicy

   Galician razor clams packed by hand at the Los Peperetes cannery, sold in the U.S. under José Andrés's label at his Mercado Little Spain.

   Long, sweet and clean, like the sea in a very good mood. Treat them gently.

   Eat it withGarlic and parsleyLinguineLemon

   Order from Little Spain ↗

   Los Peperetes doesn't sell this tin direct here, so the button goes to Little Spain, a shop that carries it.

   Chef's quick recipe

   Razor clam linguine with garlic and white wine

   20 min · 2 servings · Linguine alle vongole from the cupboard. The brine and wine make the sauce; the clams go in at the end.

   Save to my recipes

   You need

   • 1 tin razor clams in brine (about 4 oz / 120 g)
   • 6 oz (170 g) linguine
   • Salt
   • 3 tbsp olive oil
   • 3 garlic cloves, thinly sliced
   • ¼ tsp red pepper flakes
   • ¼ cup dry white wine
   • 1 tbsp butter
   • 3 tbsp chopped parsley
   • Lemon zest

   How to make it

   1. Drain the clams over a bowl and keep the brine. Cut each clam into 2 or 3 pieces.
   2. Cook the linguine in salted water until 2 minutes short of al dente. Save ½ cup of water.
   3. Warm the oil with the garlic and pepper flakes over medium-low for 2 minutes until pale gold. Add the wine and the clam brine and simmer 2 minutes.
   4. Add the pasta and finish cooking it in the pan, tossing, for 2 minutes. Add pasta water if it gets dry.
   5. Off the heat, add the clams, butter, parsley and lemon zest. Toss and serve straight away.

   Chef's own recipe, in our words, built around the tin. It isn't Los Peperetes's.

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Los Peperetes didn't pay to be here. Order goes straight to Little Spain. The recipe is Chef's own, in our words.