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Razor shell with garlic and seaweed

Razor shell with garlic and seaweed
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From the Costa da Morte, these razor clams are picked by hand, fried with garlic, extra-virgin olive oil, and seaweed spaghetti.

The flavour of shellfish mixed with sea spaghetti and garlic sauce makes for a delicious combination.

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12,50 € tax incl.

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Rating: 4.0/5 (24 votes cast)

Razor shell with garlic and seaweed , 4.0 out of 5 based on 24 ratings

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The Costa da Morte is the coastal area between Cape Finisterre and Malpica. Here live the delicious razor shells that Porto Muiños selects and collects in an artisan manner and then uses for its preserves. A product of excellent quality with all the flavour of the cold Atlantic waters, combined with the traditional doctrine and essence of this popular and innovative seaweed canning company.

Ingredients: Razor shells, sea spaghetti, garlic and olive oil.

Packaging: Can in cardboard box

Weight: Net weight 90 gr, drained 40 gr
Culinary uses:

An opulent appetizer. We recommend serving it alone, without spice. Can be served with some Picos (Spanish crackers).


Goes perfect with barrel-aged white wines, structured or mature, foamy beer.


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of seaweed. It also studies many other delicacies from the Galician Sea, searching out new flavors and textures:  dried seaweed, seaweed tartar, seaweed noodles, seaweed herbal teas. Enjoy this garden of the sea in the most diverse formats.

Where does seaweed grow and how is it harvested?

The seaweed from PORTO-MUÍÑOS grows on rocks covered by the cold, clean water of the Atlantic Ocean. The harvesting is done by divers, who select and cut the best specimens in the most appropriate season for each species. The seaweed is then processed immediately.


03/14/2014 Sonia. Bueno, bueno esto hay que probarlo

    The Pairing of Wine and Food
    The alliance between a wine and a given food is perfect when both come out changed by the union. The flavor of a good wine various tremendously as a function of its place of origin, its year, and the time its had to age, while classic dishes can vary subtly depending on the cook who prepares it.

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