Spaghetti Aglio e Peperoncino con Arselle e Crema di Spinaci
Spaghetti finished with clams, garlic, chili, lemon, and a green spinach cream sharpened with clam liquor.
Ingredients
Pasta
Green cream
Finish
Seafood
Sauce
Seasoning
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Instructions
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Purge the clams well, then open them in a covered pan with 1 tablespoon of olive oil and 1 garlic clove. Strain and reserve their liquid.
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Blanch the spinach for 30 seconds in lightly salted boiling water, then chill it in ice water to keep its color.
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Blend the spinach with 1 tablespoon of olive oil, a few drops of lemon juice, and some of the clam liquid until smooth.
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Cook the spaghetti in plenty of salted water until just shy of done.
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In a wide skillet, warm the remaining olive oil with the remaining garlic and the red pepper flakes. Add the spaghetti with a ladle of pasta water, a little lemon juice, and the rest of the clam liquid.
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Turn off the heat, fold in the spinach cream and the opened clams, and finish with black pepper.
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The Story Behind This Dish
In Sardinia, Spaghetti Aglio e Peperoncino con Arselle e Crema di Spinaci belongs on the Sardinian home table. I build it around spaghetti, spinach, and lemon.
I purge the clams well, then open them in a covered pan with 1 tablespoon of olive oil and 1 garlic clove. I strain and reserve their liquid. I blanch the spinach for 30 seconds in lightly salted boiling water, then chill it in ice water to keep its color.
In a wide skillet, warm the remaining olive oil with the remaining garlic and the red pepper flakes. I add the spaghetti with a ladle of pasta water, a little lemon juice, and the rest of the clam liquid. I turn off the heat, fold in the spinach cream and the opened clams, and finish with black pepper. I serve it as soon as the texture is right.
Part of: Fish + Seafood Hub
Related: The Sardinian Kitchen | Sardinian Ingredients Guide
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