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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.
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2
Add 1/4 cup of the pure olive oil and process to a paste.
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3
Add the remaining 1/2 cup of pure olive oil and process until smooth.
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4
Transfer the marinade to a large bowl, add the pork and toss to coat.
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5
Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
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6
Heat the extra-virgin olive oil in a large deep skillet.
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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.
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8
Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet.
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9
Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes.
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10
Add the wine and boil until slightly reduced, about 10 minutes.
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11
Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes.
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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.
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13
Sprinkle with the parsley and serve in deep bowls.
