2-1/4 lb fine clams (Venerupis decussata)
1 bundle coriander
8 cloves garlic
2 oz semolina (Japanese pearls)
1/2 cup extra virgin olive oil
Stew the garlic cloves in the oil over low heat until cooked but still white. Set aside.
Cook the semolina in water with the lemon juice for 1/2 hour until transparent. Keep the cooking water.
Chop the coriander very finely, leaving a few leaves whole.
Heat the garlic oil, add the clams and cook over medium heat until they open. Add the coriander and the garlic cloves and remove from the heat. Heat the pearls in their cooking water and add to the clams.
Serve the clams in their shells with a few coriander leaves.
Recipe courtesy of Spain GourmeTour magazine