SERVES 2-4

Razor clams, imported from Holland, may be bought at Fish Pier, Box Hill.

Ingredients
4 tbsp. extra-virgin olive oil
4 cloves garlic, minced
2 dried chillis, crumbled or 1 tsp powdered chilli flakes
½ kg. razor clams, rinsed thoroughly
¼ cup white wine
⅔  cup loosely packed flat-leaf parsley leaves, finely chopped
Salt, to taste

Instructions
Heat oil, garlic, and chillis in a pan over medium heat. Cook, swirling the pan occasionally, until the garlic is a pale golden brown, about 6 minutes. Increase heat to high, add the razor clams and wine, and cook, covered, until clams are just cooked through, about 3 minutes. Add parsley and season with salt; toss razor clams to coat with sauce. Transfer clams to a serving platter and drizzle with remaining sauce.