Spaghetti with Clams and Bottarga

Known as ‘Mediterranean caviar’ or the truffle of the sea, Bottarga is a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna. It gives this pasta dish a unique aroma and flavor that compliments the taste of clams!

Cooking time: 20 mins

Prep time: 30 mins

Ingredients for 4 people

What do you need?

• 1 kg of clams

• 1 garlic cloves

• 175 ml of dry white wine

• Extra Virgin Olive Oil

• 400g of spaghetti

• 20 g of bottarga grated

• 1 tablespoon of flour

• Salt to taste

• Pepper to taste

How to proceed?

1. Wash the clams and leave for at least 4 hours immersed in water and salt to clean them from the sand.

2. In a larger skillet over medium heat add two tablespoon of extra virgin olive oil, add the crushed garlic cloves, and a few twists of freshly ground black pepper.

3. Add the clams in the skillet along with the wine, cover and cook over a high heat for 3–5 minutes until the clams open. Discard any clams that remain closed.

4. Remove the clams from the pan and remove them from their shells (you can set aside a few whole clams for the garnish).

5. Add some more olive oil to the pan, 1 tablespoon of flour, season lightly with salt and pepper, bring to the boil over a medium heat until until reduced and thickened and have a creamy consistency.

6. Bring a large pot filled with water to a boil. Add a generous pinch of salt and the Spaghetti and cook until al dente, according to the package instructions.

7. Drain the pasta, add it to the pan along with the shelled clams, and toss with the sauce.

8. Turn off the heat transfer the pasta to the serving plates and great on top some bottarga.

9. Decorate the plate with the whole clams.

Buon appetitto!