Porto-Muiños are masters of sea vegetables, and this tin is one of their most elegant creations. Their Razor Clams with Sea Spaghetti bring together two treasures of the Galician coast: sweet, briny razor clams and gently briny ribbons of wild Atlantic seaweed.
The clam meat is tender and clean, with that unmistakable razor clam snap, while the sea spaghetti adds a subtle mineral depth and a beautiful ocean-green savouriness. It’s a quietly luxurious tin — refined, beautifully balanced, and something you’ll want to savour slowly. Serve chilled with crusty bread, or fold through warm pasta with olive oil and lemon for a simple showstopper.
 
Serving Suggestion:
Serve these straight from the tin, well-chilled, with crusty bread, good butter, and a squeeze of lemon — they shine when kept simple. For something a little fancier, fold the clams and sea spaghetti through warm linguine with olive oil, parsley, and a sprinkle of lemon zest. They’re also beautiful layered on thinly sliced boiled potatoes with a drizzle of the tin liquor.
Wine Match:
A crisp Albariño is the natural partner here — saline, citrusy, and perfectly in tune with the Galician coast. In Australia, a Tasmanian Riesling or a Mornington Peninsula Chardonnay (on the leaner, mineral side) works beautifully too.
 
Porto-Muiños
Based in Galicia on Spain’s rugged northwestern coast, Porto-Muiños has built its reputation on seaweed — and then some. Specialists in harvesting and preserving Atlantic algae, they bring a chef’s touch and a sustainability-first ethos to everything they do. From kombu-laced conservas to delicately prepared fish and vegetables, their tins reflect a deep respect for the ocean and an eye for culinary creativity. What began as a pioneering seaweed project is now one of the most distinctive voices in the world of conservas.
 
Ingredients: Razor Clams (56%), Water, sea spaghetti (himanthalia elongata (8%) and sea salt