Chirlas al Ajillo Recipe
- 500 grs Chirlas baby clams
- 2 cloves Garlic
- 1 Parsly
- 1 tbsp Salt
- 125 ml Whine wine organic
- 15 ml Olive Oil extra virgin organic
Put the chirlas (baby clams) in a pot of water with salt and some vinegar so they open and start losing any sand, during 15-20 minutes.
In the meantime, cut the garlic cloves in strips and put the to fry in the olive oil until golden.
Once the garlic is golden, add the chirlas (baby clams) and the white wine. Cover and let cook so the chirlas open up.
When the chirlas are practically open, add the cut parsley on top and serve, removing the shells that did not open.
Always buy fresh chirlas and use a gourmet olive oil to get the best taste.