Spaghetti Algherese
| Difficulty | Easy |
| Tempo di preparazione | 45 min |
Description
Today we offer you a seafood dish typical of the Alghero area , which combines the delicate flavour of clams with the savoury flavour of olives and capers, in a truly inviting combination of flavours.
This Sardinian first course is perfect for a special dinner or if you want to impress your guests by serving a truly tasty yet simple-to-prepare fish dish.
The secret to a successful dish is to carefully clean the clams , leaving them to purge a little in water and rinsing them well to eliminate every last grain of sand.
Ingredients
to recalculate the ingredient amounts
| Spaghetti | Spaghetti | 400 g |
|---|---|---|
| Arselle (clams) | Arselle (clams) | 700 g |
| Cherry tomatoes | Cherry tomatoes | 150 g |
| Green olives | Green olives | 30 g |
| Capers | Capers | 30 g |
| Dry white wine | Dry white wine | 100 ml |
| Parsley | Parsley | 15 g |
| Extra virgin olive oil | Extra virgin olive oil | 20 ml |
| Garlic | Garlic | 4 g |
| Chili pepper | Chili pepper | 3 g |
| Salt | Salt | 10 g |
| Water | Water | 1000 ml |
Instructions
- 1 To prepare spaghetti all'algherese, start by soaking the clams in salted water for 30 minutes, then rinse them thoroughly under running water to remove the salt and sand.
- 2 In the meantime, blanch the tomatoes in a pot of boiling water, peel them, remove the seeds and cut them into pieces.
- 3 Chop the garlic, olives, capers, and parsley and sauté them in hot oil in a large pan. Then add the clams, let them open, and deglaze with the white wine.
- 4 Once the wine has evaporated, add the cherry tomatoes and chili pepper, season with salt and let the sauce cook over low heat for 10 minutes.
- 5 Cook the spaghetti al dente in a pot of boiling water, then drain them while still slightly damp and add them to the pan with the sauce, stirring carefully and sautéing them over a high flame.
- 6 Turn off the heat and serve the spaghetti all'algherese piping hot.
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