Arselle alla Schiscionera
| Difficulty | Easy |
| Tempo di preparazione | 1 h |
Description
Seafood is always welcome at the table, and there are many Sardinian recipes that make it the star of the dish — such as arselle alla schiscionera (also known as cocciula a schiscionera), which we present in this recipe.
Buy fresh, already purged clams (arselle) to create a delicious main course, perfect for enriching your seafood menu with a simple yet elegant dish.
Ingredients
to recalculate the ingredient amounts
| Arselle (clams) | Arselle (clams) | 1000 g |
|---|---|---|
| Garlic | Garlic | 15 g |
| Parsley | Parsley | 20 g |
| Breadcrumbs | Breadcrumbs | 300 g |
| Extra virgin olive oil | Extra virgin olive oil | 30 ml |
| Salt | Salt | 8 g |
Instructions
- 1 To prepare arselle alla schiscionera, start by soaking the clams in a bowl of salted water for 2 hours before cooking. When purchasing them, make sure they are already purged to speed up this step.
- 2 After 2 hours, rinse the clams well under running water and check them one by one to make sure none are empty or full of sand or mud. To do this, lightly tap them on the work surface — if you see black mud coming out, discard them.
- 3 Finely chop the parsley and, in a large pan, sauté the olive oil with two crushed garlic cloves.
- 4 Remove the garlic and add the drained clams. Stir well and let everything cook for 10–15 minutes.
- 5 Finish with chopped parsley and, if you like, a sprinkle of breadcrumbs. Serve the Arselle alla schiscionera with slices of toasted bread.
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