Linguine Alle Vongole E Bottarga Recipe

Time30m

Serves4

Manila clams, Bottarga di Muggine, garlic, olive oil, parsley. Note: this dish is naturally high in salt

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Ingredients

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1
Prepare the clams
Rinse the Manila clams under cold water to remove any sand or grit. Soak them in a bowl of salted water for about 20 minutes, then rinse again.
2
Cook the linguine
In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente. Reserve a cup of pasta water, then drain the linguine.
3
Sauté garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
4
Add clams
Add the rinsed clams to the skillet and cover. Cook for about 5-7 minutes or until the clams open. Discard any clams that do not open.
5
Combine pasta and clams
Add the drained linguine to the skillet with the clams. Toss to combine, adding reserved pasta water as necessary to create a sauce.
6
Add Bottarga and parsley
Grate the Bottarga di Muggine over the pasta and add chopped parsley. Season with salt and black pepper to taste. Toss everything together.
7
Serve
Serve immediately, garnished with additional parsley and grated Bottarga if desired.