Preserved Razor Clams with Garlic and Sea Spaghetti

The razor clams in this can have been harvested one by one from the coast of the Galician estuaries, a method of capture that makes possible the sustainability of this mollusk so appreciated in the canning industry. For its part, the sea spaghetti -so called because of its peculiar elongated shape, very similar to this type of pasta- is also harvested in the waters of Galicia by professionals and following an exploitation plan, which guarantees an ecological fishing.

To prepare this canned product, the first step is to soak the razor clams in salted water to remove any grains of sand they may contain. Later they go through a cooking process and the meat is extracted, which is then placed by hand in the can on top of pieces of sea spaghetti. Finally, the covering liquid is added, in this case oil previously infused with garlic, the can is closed and sterilized.

You can remove cucumber and carrot strips with a potato peeler, dress them with the garlic -only the liquid- and a few drops of mild vinegar -apple or rice-, let stand for half an hour and serve with the preserves and some pine nuts on top. It would also be wonderful with rice noodles sautéed with shiitake mushrooms, adding the razor clams and the seaweed out of the heat. Or on top of rice seasoned as for sushi -with salt, sugar and rice vinegar-, with chopped green onion or chives to add freshness and a herbal touch.

Its shelf life is 4 years from the date of manufacture, however, canning experts advise that, once the product is opened, it should be consumed within 24 hours. The ideal place for storage should be cool, dry and not exceeding 35ºC, without the need for industrial refrigeration.