Summer, sun, salt, wind, sand, scents of spices and herbs and a great desire to taste new dishes or “revisited” with some tasty ingredient, accompanied by a good wine and maybe with the table pieds dans l ‘eau, for an unforgettable dinner overlooking the sea!
So here is our recipe with the fish of the day:
Spaghetti on the island for 6 people:
1 kg of clams;
480 grams of spaghetti;
2 sprigs of thyme;
pepper and red pepper;
1/2 cup white wine;
Extra virgin olive oil;
Rinse the clams with cold water and then leave them to soak in water with some salt for 2 hours. Cook the spaghetti “al dente” with a bit of lemon juice to keep them from bonding (will get a second cooking). Drain and wash the clams; chop the onion and fry it in a pan with oil, add the clams, white wine, thyme leaves, a bit of pepper and cook 5 minutes, remembering to shake the pan occasionally until the clams will be open. At this point, filter through the sauce and if it is not too salty, put it back into the pot and add the clams and spaghetti, spice up flavoring it all together. Sprinkle with black pepper, red pepper and chives, then serve immediately.
The most suitable wine to accompany our spaghetti: a rosé as “Alghero Oleander” Sella & Mosca, made from cabernet and sauvignon and, with delicate fruity flavor and fresh and dry, to serve around 10 ° C.