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Pasta with razor clams, mushrooms and saffron white wine sauce


Razor clams (navajas) are one of Spain’s most delicious treats from the sea. Most Spanish navajas come from Galicia in Northern Spain, where they are often hand gathered by expert divers. This makes them quite pricey, and extremely appreciated by locals. And although they are delicious when served fresh, usually grilled with some garlic and lemon, they are equally amazing when they come out of a can– the right can, that is.

Tinning fish and shellfish is an enormous industry in Spain, and you will find a tin of anchovies can range anywhere from fifty cents to fifty dollars! What’s the difference? Primarily the quality of the fish, and also the care taken during the canning process. And trust me, the fifty euro tin of anchovies is like nothing you’ve ever tasted!

This recipe for pasta with razor clams uses a good quality can of navajas (no need for the fifty dollar one, however!). They combine with the white wine, garlic, tomato and saffron for a delicious sauce where the taste of the clam is still central to the dish.


  • 1/3 cup extra virgin olive oil
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 1 cup of dry sherry(manzanilla or fino); substitute dry white wine if necessary
  • A pinch of saffron threads
  • 1/4 cup water or clam stock
  • 2 medium tomatoes, diced
  • 3 large mushrooms, sliced
  • 2 cups (2-3 cans) of roughly chopped razor clams; substitute another variety of clam if necessary
  • Salt and freshly ground pepper
  • 10 ounces of linguine; substitute other varieties of pasta if you wish
  • 2 tablespoons butter (unsalted)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings


  • Before starting, heat the 1/4 cup water or stock until warm and add the saffron threads. This will pull out the flavor of the saffron which you’ll add at the end of the recipe.
  • Heat the olive oil over a medium heat in a heavy saucepan and add the diced onions.
  • Sweat the onions until they are translucent (about 10 minutes), and add the garlic.
  • Sauté about 30 seconds to one minute, until the garlic is fragrant.
  • Add the white wine and allow to reduce by 1/3. Then add the tomatoes and mushrooms and allow to simmer about 10 minutes.
  • While allowing the sauce to reduce, cook the pasta according to package directions. Take a few tablespoons of the starchy pasta water to thin out the sauce if necessary.
  • When the pasta is just about done, add the chopped razor clams and any clam juice to the sauce. Cover with the saffron infused stock or water. Allow to simmer for a couple of minutes, turn off the heat and finish with two tablespoons of butter.
  • This dish pairs perfectly with the same sherry used in the sauce, or any other dry Spanish white wine.

By Lauren Aloise

Spanish Food Expert

**Grabbed from: