Spaghetti all'Arselle by @federicofusca

35 min
Hard

6 servings

🍝

600 g

Spaghetti

🦪

500 g

Arselle

🧄

2 cloves

Garlic

🌶️

1

Peperoncino

🫒

45 ml

Olive Oil

🧂

5 g

Salt

🌶️

Pepper

🐟

30 g

Tuna Bottarga

🌿

15 g

Parsley

🍷

White Wine

Preparation Steps

  1. Step 1/13

    Rinse 500 g arselle clams thoroughly under cold running water and discard any broken or open clams that do not close when tapped.

    arselle clams
    🥣colander

  2. Step 2/13

    Finely chop 2 garlic cloves, 1 chili pepper, and 15 g fresh parsley on the cutting board.

    garlic
    chili pepper
    fresh parsley
    🪵cutting board
    🔪chef's knife

  3. Step 3/13

    Heat 30 ml extra virgin olive oil in a large pan over medium heat and gently fry the garlic and chili pepper for 1 minute.

    extra virgin olive oil
    garlic
    chili pepper
    🥄wooden spoon

  4. Step 4/13

    Add the cleaned arselle clams to the pan and pour in 120 ml Champagne.

    arselle clams
    Champagne
    🥄wooden spoon

  5. Step 5/13

    Cover the pan and cook the clams for 3 to 5 minutes, shaking the pan once, until they open.

    arselle clams
    🥄wooden spoon

  6. Step 6/13

    Transfer the opened clams to a bowl and discard any clams that remain closed.

    arselle clams
    🥢tongs

  7. Step 7/13

    Strain the clam cooking liquid through a fine mesh strainer and reserve the filtered broth.

    arselle clams
    🧺fine mesh strainer
    🥄ladle

  8. Step 8/13

    Bring a large pot of salted water to a boil and cook 600 g spaghetti for about 3 minutes less than the package instructions.

    spaghetti
    salt
    🥄wooden spoon

  9. Step 9/13

    Transfer the partially cooked spaghetti to the pan and add one ladle of reserved clam broth.

    spaghetti
    arselle clams
    🥢tongs
    🥄ladle

  10. Step 10/13

    Cook the spaghetti in the clam broth, adding more broth gradually, until the pasta is al dente and coated in a glossy sauce.

    spaghetti
    arselle clams
    🥢tongs
    🥄ladle

  11. Step 11/13

    Return the cooked arselle clams to the pan and toss them through the spaghetti for 1 minute.

    arselle clams
    spaghetti
    🥢tongs

  12. Step 12/13

    Remove the pan from the heat and toss in the remaining 15 ml extra virgin olive oil, chopped parsley, black pepper, and salt if needed.

    extra virgin olive oil
    fresh parsley
    black pepper
    salt
    🥢tongs

  13. Step 13/13

    Plate the spaghetti with clams and finely grate 30 g tuna bottarga over each serving before serving immediately.

    spaghetti
    arselle clams
    tuna bottarga
    🧀microplane grater
    🥢tongs

Composition

Ingredients

Types

Grains, Vegetables, Aromatics, Seasonings, Seafood

Ingredients

Spaghetti, Arselle, Garlic, Peperoncino, Olive oil, Salt, Pepper, Tuna bottarga, Parsley, White wine

Allergens

Gluten, Fish

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

475 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 72g, Fat: 10g, Fiber: 3.5g, Sugars: 2.5g

Nutritional Information

Minerals

Sodium: 620mg, Iron: 4.1mg, Calcium: 70mg, Potassium: 390mg, Zinc: 3.3mg

Vitamins

Vitamin B12: 10.5mcg, Vitamin C: 8mg, Vitamin A: 180mcg RAE, Vitamin K: 55mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

cutting board, chef's knife, colander, fine mesh strainer, tongs, ladle, microplane grater, wooden spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Course

Occasions

Lunch, Dinner, Family meal, Summer meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Sardinian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Al dente, Silky, Tender, Juicy

Flavors

Briny, Savory, Garlicky, Spicy, Umami, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave seafood pasta out longer than 2 hours), fridge : 1 day (Store in an airtight container,Refrigerate at or below 4°C / 40°F,Reheat thoroughly before eating), freezer : 1 month (Freeze in an airtight freezer-safe container,Quality may decline because cooked clams and pasta can become rubbery or soft)