Clams with garlic and coriander (Amêijoas à Bulhão Pato)

1. Soak the clams in salted cold water for 1 hour so they release their sand, then rinse thoroughly; discard any that are open and don't close when tapped.

2. Thinly slice the garlic and roughly chop the coriander.

3. Heat the olive oil in a large frying pan with a lid and fry the garlic for 1 minute until fragrant and barely golden.

4. Add the clams, pour in the wine, cover and cook over a high heat, shaking the pan occasionally, for 3-5 minutes until the clams open (discard any that stay closed).

5. Off the heat, scatter over the coriander, squeeze over the lemon juice and season with pepper; salt is usually not needed.

6. Serve immediately in the pan, with plenty of bread to mop up the juices.

Tip: The dish is named after a 19th-century poet, Raimundo Bulhão Pato – speed is everything: overcooked clams turn rubbery, so as soon as they've opened, they're done.