Rustic, deeply savory, and full of coastal character — this skillet brings together tender razor clams and creamy chickpeas in a warm, paprika-kissed base. Using Porto-Muiños Razor Clams with Sea Spaghetti, the dish gains a subtle briny depth from the seaweed and the delicate texture of perfectly prepared shellfish.
It’s the kind of recipe that feels comforting yet refined — ideal for sharing straight from the pan with good bread and a glass of white wine.
Prep Time: 10 minutes
Total Active Time: 20 minutes
Serves: 2
What You’ll Need
Main
- 1 tin Porto-Muiños Razor Clams with Sea Spaghetti
- 1 cup cooked chickpeas (drained and rinsed if canned)
- 2 tbsp extra virgin olive oil (or oil from the tin)
- 2 garlic cloves, thinly sliced
- ½ tsp smoked paprika
- Pinch of chili flakes (optional)
- ¼ cup grated fresh tomato (or finely chopped ripe tomato)
- 2 tbsp dry white wine
To Finish
- Fresh parsley, chopped
- Lemon wedges
- Sea salt and freshly ground black pepper
How to Make It
-
Build the Base
Heat the olive oil in a medium skillet over medium heat. Add the sliced garlic and cook gently until fragrant and lightly golden. -
Add Depth
Stir in the smoked paprika and chili flakes, cooking briefly so they bloom in the oil. Add the grated tomato and cook for 3–4 minutes until slightly reduced. -
Incorporate the Chickpeas
Add the chickpeas and white wine. Let simmer for 5 minutes so the flavors meld and the liquid reduces slightly. Season with salt and pepper. -
Cook the Razor Clams
Gently remove the razor clams and sea spaghetti from the tin. Add them to the skillet and cook for 2–3 minutes, just until heated through. Avoid overcooking to keep them tender. -
Finish and Serve
Scatter fresh parsley over the skillet and finish with a squeeze of lemon. Serve warm, directly from the pan, with crusty bread to soak up the juices.
Why It Works
The razor clams bring delicate sweetness and ocean salinity, while the sea spaghetti adds subtle texture and minerality. Creamy chickpeas balance the brine, and smoked paprika ties everything together with warmth and depth.
Show us your pan fried and tag @get.lata — we’d love to see how you make it your own.
