Preparation

Let the Razor clams (Lingueirões) soak in salted water for 2 or 3 hours. Drain and rinse several times.
Heat the oil with sliced ​​garlic. Add the pocketknives and refresh with white wine. Flavor with chopped coriander and season with pepper. Wrap it up well. Cover the pan and cook until the shells open. Finally, drizzle with the juice of 1 lemon.

Ingredients

  • 1kg of pocket knives (razor clams)
  • Salt and 1.5dl of olive oil
  • 6 cloves of garlic
  • 2dl of white wine
  • 1 bunch of coriander
  • Pepper and 1 lemon