Yunquera recipes

Almejas pil-pil

8 oz almejas (small clams)
6 cloves garlic, diced
1 small hot pepper (use a mild variety)
1 glass white wine
1 slice stale, rough bread, broken into pieces
Olive oil


Put almejas into a strainer and rinse well. Drain.

Put bread on a small plate, and pour enough water over the top to slightly soak the bread. Mash a bit with a pestle or fork.

Heat olive oil in a small pan, then add garlic, hot pepper, and the almejas. Add the glass of white wine.

Cook rapidly for about 5 minutes, then add the soaked bread. Heat through, stirring.