Remembering the Arselle from the Tyrrhenian Sea..in the pan as in Italian the Telline, is a must.
Fished in our Tyrrhenian Sea, they are tiny seafood that the Versilia, from Torre del lago to Forte dei Marmi, collect under the sand, with a special rake.
Serve with a good spaghetti in all the restaurants on the sea of Versilia I pass you the recipe to try at home:
ARSELLE IN FRYING PAN
Shoelaces with shells sautéed in a drizzle of extra virgin olive oil, a clove of garlic and a sprinkling of chilli all moistened with white wine … color with a pinch of chopped parsley … serve it with a spaghetti al dente. Buon Appetito!