Arselle Cagliari-style
Arselle alla Cagliaritana
Arselle cooked with garlic, parsley, white wine and breadcrumbs, for a warm dish with a tasty base.
The arselle Cagliari-style shellfish is a simple and fragrant seafood dish, designed to bring the distinct flavor of shellfish to the table with a brief but well-structured sauce. This recipe is part of Sardinian tradition and emphasizes a few elements: the aroma of garlic, the freshness of parsley, the dry note of white wine, and the texture of breadcrumbs. The result is a warm dish, characterized by a flavorful and slightly thickened base, capable of absorbing the natural liquid released by the shellfish. arselleThe technique requires attention especially in cleaning the molluscs and in managing their cooking water, which must be filtered before returning to the skillet. Quick cooking keeps the arselle soft and allows the seasoning to blend without covering the flavour.
Instructions
ShareVoice reading
8 steps · natural Italian voice
Purge the arselle
30 minImmerse the arselle in salted water and let them drain for at least 30 minutes. This step helps eliminate sand; once finished, check that the water is free of any visible residue and proceed with rinsing.
Wash and check
Wash thoroughly arselle under running water, applying gentle pressure to the shells. Discard any shellfish that are empty or have an abnormal amount of sand; keep only those that are whole and suitable for cooking.
April arselle
Transfer the arselle in one skillet, cover it, and open it over medium heat. Wait for the shells to open; collect the released liquid, strain it to remove any impurities, and set it aside. Discard any mollusks that remain closed.
Prepare the mince
Finely chop the cloves of garlic and parsley. Heat a little oil in skillet and add the chopped mixture, making it gently sauté briefly. Stop when the garlic is just golden and the parsley has released its aroma, without letting it brown.
Season the arselle
2 minJoin the arselle to the soffritto and stir quickly for about 2 minutes. Maintain the heat just enough to flavor the shellfish without unnecessarily cooking them; the seasoning should be well distributed and fragrant.
Add the liquid
2 minPour into the skillet the filtered cooking water and stir to combine the stock. Let it cook for another 2 minutes, waiting for a light boil: the liquid should absorb the aromas of the soffritto without reducing itself excessively.
Deglaze and complete
Add the white wine and leave it deglaze, maintaining the skillet on the heat until the alcoholic smell subsides. Then sprinkle with breadcrumbs and stir quickly until the sauce thickens slightly and is well-combined.
Serve hot
Distribute the immediately arselle Cagliari-style and serve piping hot. The sauce should remain runny but lightly coated with breadcrumbs, with the aroma of garlic and parsley still evident.
Chef's Tips
The editorial staff recommends carefully filtering the water released by the arselle, so as to eliminate any sand residue before combining it again in skillet.
Ingredients
- Ingredients for 6 people
- (2.2 lb) 1 kg of arselle (small clams) premises
- 2 cloves of garlic
- 1 bunch of parsley
- (1.76 oz) 50 g breadcrumbs
- ½ glass of white wine
Can't find it in the US?
- small clamsHard to find in the US
The smallest littleneck or Manila clams available
Or: Cockles
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate