- Prep Time: 10 minutes plus soaking time minutes
- Cook Time: 10 minutes
- Serving: 4, For 4 People
Cannolicchi (Razor Clam) salad
Tidbits... I have my own personal fishmonger. Every Wednesday before noon Giuseppe passes in front of my house, rings the bell at my gate and I get to choose fresh fish from his small van. He opens the back and it is filled with trays of ice holding the fresh fish of the day. There is no fishy smell and in addition to the well known varieties I get to try fish and shellfish that I never knew about before. I have learned to clean them, filet them, bake, poach and grill. I hope you enjoy this recipe of Razor Clams.
Ingredients
- Razor Clams (Cannolicchi) - 250g
- Gaeta Olives - 1cup (black or green)
- Datterini Tomatoes - 1 cup (grape vine tomatoes)
- Parsley - 2Tbl. Chopped
- Garlic clove - 1 clove
- Red pepper - 1 small
- Salt - To taste
- Extra Virgin Olive Oil - To taste
- Lemon - Juice of 1 lemon
Instructions
- Soak clams in abundant salted water for at least 12 hours . Change water 2 or 3 times. Remove all traces of sand and rinse well under cold running water when ready to use.
- Heat oil, garlic clove, hot red pepper in large skillet. Add clean cannolicchi in shells and when hot and well coated, add wine . Cover and cook for about 10 minutes until they lose transparency and become chalky white. Reserve liquid.
- Cool and toss with freshly halved tomatoes, olives , parsley, olive oil, reserved cooking liquid, Squeeze lemon overtop.
Allergens
