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Sicilian whites and Pan-fried shellfish

Sicilian whites and Pan-fried shellfish

Ice-cold mineral whites is all you need this weekend with the hot temperatures. Together with an easy dish from the sea, you are all set.

Get some fresh clams or cockles at your local market to prepare this tasty meal, poor yourself a glass of white wine and enjoy!

Grocery list for 4 persons

  • Extra virgin olive oil
  • Neapolitan herbs (dried oregano, dried pepper oncino, dried garlic; you can also buy everything fresh)
  • 1 Kilo washed shellfish (vongole, common cockles, clams)
  • Splash of white wine
  • Juice of 1 lemon
  • Sea salt
  • Bread, as a side dish

Also needed

  • Deep pan

Heat a dash of olive oil in the pan and fry the herbs. Put the shellfish in the pan and deglaze with a splash of white wine. The shells are ready when they are open. Throw away shells that don’t open immediately, to make sure you and your guests don’t get food poisoning and never want to eat shellfish again.

Sprinkle some lemon juice and salt over the shellfish. Place the pan on the table and eat the shellfish with your hands. A piece of bread to dip in the pan and a glass of Sicilian white wine is really a must.