| 1 lb cleaned razor clams | 1 tbsp paprika |
| 1/2 cup white wine | 2 tbsp olive oil |
| 1 clove garlic, diced finely | Fresh Parsley, chopped |
| 1 small shallot, diced finely |
This is loosely based on a meal enjoyed at the Mercado Boqueria. Razor clams are smaller in Europe. Heat a large frying pan and add the oil and paprika and allow to warm and infuse the oil with the paprika flavor. Stir frequently for about 1 minute. Add the shallots and cook for 2 minutes. Add the wine and reduce stirring frequently. When the liquid is reduced and thickened slightly add the razor clams to the pan. Cook them on one side for one minute more. Remove from the heat and add the chopped parsley and serve. For something different pair this with a Spanish Albarino wine.