Il Cucinologo
EN

Linguine with Bottarga and Clams

17/11/2023

Linguine with bottarga and clams is a refined dish that combines the flavors of the sea with Italian culinary tradition. Here is the recipe:

Ingredients

  • 320 g linguine
  • 200 g arselle (vongole veraci)
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove
  • A pinch of chili pepper (optional)
  • Chopped parsley to taste
  • 50 g mullet bottarga
  • Salt to taste
  • Pepper to taste (optional)

Preparation

  1. Start by thoroughly cleaning the arselle by placing them in a bowl with salted water and letting them purge for about an hour, changing the water a couple of times.
  2. Meanwhile, bring a pot of water to a boil, salt it, and cook the linguine al dente according to the package instructions.
  3. In a large skillet, heat the extra virgin olive oil with the whole garlic clove and chili pepper. Once the garlic is golden, remove it.
  4. Add the arselle to the skillet and cover with a lid so they all open. If any arselle remain closed, it is best to discard them.
  5. Once opened, deglaze with a little pasta cooking water and let the flavors meld for a few minutes.
  6. Drain the linguine al dente and add them to the skillet with the arselle, mixing well and allowing the pasta to absorb the sauce flavors.
  7. Grate the bottarga directly over the linguine in the skillet, reserving some for the final garnish.
  8. Mix everything well, then plate the linguine and sprinkle with the remaining bottarga and chopped parsley.
  9. If you prefer a bolder flavor, you can finish with a drizzle of raw olive oil and a sprinkle of fresh pepper.

Fun Facts

Bottarga is a delicacy of Mediterranean cuisine, a cured product made from salted and dried fish roe (typically mullet or tuna) that is grated to enrich dishes with its unique and intense flavor. Arselle, also known as vongole veraci, are a highly prized mollusk in coastal cuisine for their delicate and slightly sweet flavor that, paired with bottarga, creates a truly special combination.

I recommend pairing this dish with a fresh, mineral white wine, such as a Vermentino di Sardegna, whose acidity balances the intense flavor of the bottarga and enhances that of the clams.