Linguine with Clams and Bottarga

Linguine with Clams and Bottarga is a refined dish that enhances the flavors of the sea. Here is the recipe:

Ingredients

• 400 g of linguine
• 1 kg of fresh verace clams
• 2 cloves of garlic
• Fresh chopped parsley
• Grated mullet or tuna bottarga
• 100 ml of dry white wine
• Extra virgin olive oil
• Red chili pepper (optional)
• Salt to taste.

Preparation

1. Start by cleaning the clams by soaking them in water and salt for about an hour, to make them expel the sand.

2. Drain the clams and rinse them under running water.

3. In a large pan, heat a drizzle of oil with the garlic cloves (and chili if using) until golden.

4. Add the clams and white wine, cover with a lid and let cook over high heat until all the clams have opened (about 5 minutes). Remove any clams that remain closed.

5. Cook the linguine in plenty of salted water following the package instructions for al dente cooking time.

6. Drain the pasta, reserving some cooking water.

7. Remove the pan from the heat and add the linguine to the clams, mixing well. If necessary, use a bit of the reserved cooking water to emulsify.

8. Sprinkle with plenty of chopped parsley and mix gently.

9. Serve the linguine immediately, topping each plate with grated bottarga to taste.

The addition of bottarga enriches the dish with its unique and briny flavor, which pairs perfectly with the sweetness of the clams. A truly elegant dish, ideal for special dinners. Enjoy your meal!