Spaghetti with Clams and Bottarga
Description
Mullet bottarga is a Sardinian specialty that, with its savory and intriguing flavor, is perfect for adding flavor to delicious dishes, such as the spaghetti with clams and bottarga we propose in this recipe.
An easy-to-cook and elegant seafood first course , perfect for opening the fish menu of a convivial dinner with your friends and relatives.
As an alternative to spaghetti, you can also use handmade linguine or tagliolini.
For a creamy and inviting result , don’t forget to keep a little of the cooking water and add it to the sauce, to bind the flavors and serve a Sardinian dish prepared according to the rules of the art.
Ingredients
to recalculate the ingredient amounts
- Spaghetti 400 g
- Clams 600 g
- Mullet bottarga 100 g
- Garlic 20 g
- Extra virgin olive oil 40 ml
- Dried tomatoes 40 g
- Salt 12 g
Instructions
- 1 To prepare the spaghetti with clams and bottarga, start by cleaning the clams thoroughly under running water and leaving them to purge by soaking them in salted water for about 30 minutes.
- 2 In the meantime, chop the parsley, garlic and dried tomatoes and then put them in a large pan and fry them in hot oil for a few minutes, then add the clams and leave them to cook with the lid on over a low heat for 15 minutes.
- 3 Meanwhile, place a pot of boiling salted water on the stove, cook the spaghetti until al dente, then drain, setting aside a ladle of the cooking water.
- 4 Pour the spaghetti into the pan with the sauce and mix well, then add the bottarga and the cooking water and mix again, turning off the heat.
- 5 Serve the spaghetti with clams and bottarga on piping hot plates, garnished with a few parsley leaves.
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