Spaghetti with clams and bottarga, a first course with a taste of the sea

There is a fish first course that everyone agrees on: we are talking about pasta with clams and bottarga, a real treat!

When it comes to fish first courses, you are spoiled for choice: from the simplest to the most sophisticated, they are a guarantee of success. And if you want to be on the safe side, bet on pasta with clams and bottarga, an ennobling of the classic first course that will conquer everyone at the first taste.

Spaghetti alle vongole are very simple to prepare in themselves. It's all about purging the molluscs to perfection . The choice is yours whether to use clams, clams or lupins (by the way, do you know the difference between the three?): the result will still be excellent. Ready to find out how to make a very creamy clams and mullet roe pasta?

How to prepare the clams and bottarga pasta recipe

1. First let the clams purge in salted water with coarse salt overnight, remembering to change it every 3-4 hours.
2. Then drain them well and put them in the pan with the lid on , leaving them open over medium heat for 2 minutes.
3. Then shell about 2/3 and keep everything aside, filtering the cooking juices.
4. In the same pan, heat the oil with the garlic clove, add the clams and cook for a minute, adding the parsley as well.
5. Cook the pasta in plenty of salted water for the time indicated on the package. Drain and stir in the pan with the clams and half of the grated bottarga.
6. Distribute on plates and complete with more bottarga, serving piping hot.

As you will notice, this is a simple reinterpretation of pasta with clams , a fish dish that everyone likes.

storage

We advise you to taste this freshly made dish in order to appreciate all its creaminess. In fact, it can be kept in the refrigerator for a maximum of one day.