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Clams with pine nuts and serrano ham

Time 15 minutes
Yields Serves 8
Clams with pine nuts and serrano ham
(Los Angeles Times)
1

In a wide earthenware cazuela, a very large (12- to 14-inch) heavy skillet or a wide casserole, heat the oil with the garlic over medium heat until tender and fragrant. Add the pine nuts and the ham and cook, stirring, until the nuts just begin to color, about 2 minutes.

2

Add the clams, raise the heat to medium-high, cover and cook until the clams open, about 5 to 9 minutes (depending on the size of the clams), shaking the pan occasionally. Discard any of the clams that don’t open.

3

Serve directly from the cazuela or transfer to a serving bowl. Sprinkle with parsley and serve with plenty of crusty bread to mop up the sauce. (If you have oil and pine nuts left over, toss it with pasta the next day.)

Adapted from El Suquet de L’Almirall in Barcelona.

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