Pork and Clam Cataplana

• 6 large garlic cloves, smashed
• 1 tablespoon plus 1 teaspoon sweet paprika
• 2 1/2 teaspoons crushed red pepper
• Sea salt
• 3/4 cup pure olive oil
• 2 pounds boneless pork loin, cut into 1/2-inch dice
• 3/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cups dry white wine
• 3 pounds Manila clams or cockles, scrubbed and rinsed
• 1/4 cup finely chopped flat-leaf parsley

1. In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped.
2. Add 1/4 cup of the pure olive oil and process to a paste.
3. Add the remaining 1/2 cup of pure olive oil and process until smooth.
4. Transfer the marinade to a large bowl, add the pork and toss to coat.
5. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
6. Heat the extra-virgin olive oil in a large deep skillet.
7. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes.
8. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet.
9. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes.
10. Add the wine and boil until slightly reduced, about 10 minutes.
11. Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes.
12. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer.
13. Sprinkle with the parsley and serve in deep bowls.

garlic, sweet paprika, red pepper, salt, olive oil, pork loin, extravirgin olive oil, onion, white wine, manila clams, flatleaf parsley

Taken from www.foodandwine.com/recipes/pork-and-clam-cataplana (may not work)