Spaghetti Alle Vongole Con Bottarga Recipe
Little neck clams, grated cured fish roe, aglio olio
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Clams
Rinse the clams under cold water to remove any sand and grit. Discard any open clams that do not close when tapped.
Cook the Pasta
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté until the garlic is golden brown.
Add Clams
Add the clams to the skillet, followed by the white wine. Cover and cook for about 5-7 minutes, or until the clams have opened.
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the clams. Toss everything together, adding reserved pasta water as needed to create a light sauce.
Finish the Dish
Stir in the grated bottarga and chopped parsley. Season with salt and black pepper to taste.
Serve
Serve immediately, garnished with additional grated bottarga and parsley if desired.