Spaghetti Algherese
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
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- Spaghetti 400 g
- Arselle (clams) 700 g
- Cherry tomatoes 150 g
- Green olives 30 g
- Capers 30 g
- Dry white wine 100 ml
- Parsley 15 g
- Extra virgin olive oil 20 ml
- Garlic 4 g
- Chili pepper 3 g
- Salt 10 g
- 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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