Tellina shells in garlic-lemon sauce with white wine
3 servings
15 minutes
Clams in garlic-lemon sauce with white wine is an exquisite dish of European cuisine, impressing with its simplicity and refined taste. Clams, tender and aromatic sea mollusks, open up under the influence of white wine, absorbing its subtle fruity notes. Garlic adds zest while fresh lemon juice refreshes and brightens the flavor. Parsley adds freshness and spices deepen the aroma. Ancient fish markets in Italy and France often offered this dish as a symbol of seafood delights, enjoying its lightness and sophistication. Perfect for a romantic dinner or elegant aperitif, especially when paired with chilled white wine. Serving hot right after preparation allows the rich flavors of this classic dish to fully unfold.
1
I soaked the mollusks in water with vinegar and a little salt for 1.5 hours. Every 30 minutes, I changed the solution to a fresh one. In between, I rinsed the shells under running water. This way, I got rid of any possible sand residues.
- Vinegar: 3 tablespoons
- Salt: to taste
2
I added finely chopped garlic and parsley, bay leaf, and pepper to a clay pot with heated olive oil.
- Olive oil: 5 tablespoon
- Garlic: 4 cloves
- Parsley: 5 stem
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
- Chili pepper: 1 piece
3
Without waiting for the garlic to darken, I added the seafood to the pan and increased the heat. I poured in the wine as soon as half of the shells opened. I added a little salt and lemon juice. I simmered, stirring, for about 5 minutes.
- Tellins: 500 g
- Dry white wine: 100 ml
- Salt: to taste
- Lemon: 0.5 piece