Cooking time: 30 min
The tag line at Mateo is "Spanish Heart/Southern Soul". This dish, typically made with pine nuts, uses a southern ingredient like boiled peanuts in it's place. It works perfectly with Manzanilla Pasada from Sanlúcar. More specifically though, because of the extended time in solera and slight oxidation, this wine works because the boiled peanuts (which are boiled with ham) bring out the subtle nuttiness of the Sherry.
Sweet the garlic, shallot, ham and olive oil in a pan then add the boiled peanuts, clams, Sherry and guajillo.
Cover and cook until clams open.
Finish with extra virgin olive oil, lemon juice, parsley and salt as needed.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
