Spaghetti with Arselle

Name: Spaghetti alle Arselle
Cook time: 10 min
Yield: 5 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 5 persone; 350 g di spaghetti; 1 kg di arselle; 2 dl d’olio extravergine d’oliva; 3 spicchi d’aglio; 1 ciuffo di prezzemolo peperoncino; sale

Spaghetti alle Arselle

Spaghetti al dente with arselle, garlic, oil, chili pepper and parsley: a first course intensely flavoured seafood.

5 servings

Easy

Sardinia

EasySardinia

Spaghetti with Arselle I am a first course with a seafaring character, suitable for a lunch or dinner where the seasoning must remain essential and easily recognisable. The savoury sweetness of the arselle meets the scent of garlic, the liveliness of the chili pepper and the final freshness of parsley, while extra virgin olive oil binds the ingredients together in a smooth and aromatic sauce. The consistency of the spaghetti, to be maintained al dente, is central to supporting the pan juices without losing structure. Covering the molluscs with a lid helps the shells open and concentrates their aroma; the subsequent passage of the pasta through the shallow pan It completes the union between the sauce and the spaghetti. This recipe is considered a traditional Sardinian dish.

Instructions

Voice reading

6 steps · natural Italian voice

Purge the arselle

Put the arselle in salted water and let them drain for a few hours. This step allows the molluscs to eliminate any sand residue; at the end, the water should be free of visible deposits on the bottom and the arselle ready for cooking.

Prepare the soffritto

Finely chop the cloves of garlic and let them brown slightly in a shallow pan with extra virgin olive oil. Combine the chili pepper and keep the heat without darkening the garlic: the soffritto It's ready when it releases a scent and has a slightly golden color.

Cook the arselle

10 min

Add the arselle to the shallow pan, cover with the lid and cook them over medium heat for about 10 minutes. Stir occasionally to distribute the heat and encourage the shells to open; continue cooking until the mollusks are open and the bottom is fragrant.

Boil the spaghetti

Bring to a boil lightly salted water and cook the spaghetti following the cooking time necessary to leave them al denteDrain them as soon as they still retain a firm consistency in the center, then let them drain well to avoid watering down the dressing.

Vigorously stir In the shallow pan

Pour the still very hot spaghetti into the shallow pan from the arselle and mix over high heat for a few seconds. Move them gently to distribute the oil and the pan juices over all the pasta; stop when the sauce is evenly coated.

Complete with parsley

Turn off the heat and add the parsley leaves, chopped by hand. Stir briefly to distribute them without further cooking, so the dish retains the fresh scent of the herb and the aromatic contrast with the garlic and chili pepper.

Chef's Tips

The editorial staff recommends draining the spaghetti very well and transferring them boiling hot into the shallow pan, so the seasoning to arselle It adheres well without diluting.