- 500 gr. large clams
- 250 gr. Spinach
- 4 shallots
- 1 knob of butter
- 200 ml. cava or champagne
- Lightly saute finely chopped shallots with a knob of butter.
- When the shallots begin to soften, add the clams and cava, sprinkle with chopped chives and allow to cook until the clams open.
- Serve over lightly sauteed spinach.
When sauteing the shallots in butter, add a splash of olive oil to prevent burning.