Fat of the Land, and had my daughter Ruby in tow. We hit the beach south of Twin Harbors State Park an hour before the turn, bundled up against a cold wind and ready to bag some razors.
Pasta alle Vongole. This dish is similar, but because razors need to be exhumed from their shells and cleaned before cooking, you don't get that bonus liquor that makes instant sauce as with hardshell clams. West Coast razors, of course, make up for this shortcoming with unparalleled flavor. I added chopped tomatoes to buttress the sauce. Freshly made pasta is best.
10 oz linguini
1/4 cup butter
1/4 cup olive oil
1 cup onion, diced
4-5 cloves garlic, minced
1 cup white wine
2 cups tomatoes, diced
1 tbsp oregano, chopped (optional)
1 cup parsley, chopped
2 tbsp basil, chopped (optional)
saffron or red pepper flakes (optional)
1/3 cup parmesan, grated
1. In a large sauce pan, sweat the onions and garlic over medium heat in the butter and olive oil. Add wine (I added several strands of saffron to wine half an hour beforehand) and cook for a few minutes, then add tomatoes and oregano and simmer 10 - 15 minutes. If sauce gets too thick, add a splash of water.
2. If using fresh pasta, add the razor clams to sauce when adding pasta to boil; if dried, wait until pasta is half-cooked. The razors only need a few minutes of cooking.
3. Drain and toss pasta in a large bowl with sauce, parsley, and any other herbs. Serve with parmesan.