Spaghetti with clams and botargo

Spaghetti with clams and botargo

Duration: 30 min

Difficulty: Heasy

Region: Sardinia

Spaghetti with clams and bottarga is a typical Sardinian dish. Refined dish with the supreme ingredients of the Sardinian sea such as clams and mullet roe, which express their maximum flavor to season a first course of spaghetti.

Wine Pairing: Vermentino di Gallura DOCG

Ingredients

Ingredients for 4 people:

• 400 g of Spaghetti
• 1 kg of clams
• 30 g of mullet roe
• 1 Chilli
• 1 lemon
• Extra virgin olive oil
• salt

How to Proceed

Thoroughly wash the clams that have been well purged.

Take a pan and add a drizzle of extra virgin olive oil and a chilli pepper. Pour in the clams and let them cook with the lid closed. The steam and heat will make the clams open. Once cooked, remove all the clams that have not opened. Then take the remaining ones, and shell a good part of them, while you will leave some with the shell for garnishing the final dish.

Take a saucepan, fill it with water and bring it to a boil. Add a pinch of salt and then pour the spaghetti. Cook the spaghetti al dente and then drain them. Pour the spaghetti into the pan in which you cooked the clams, add a generous grating of mullet and a grating of lemon (or orange) zest and sauté for a few minutes.

Serve the spaghetti with clams and bottarga piping hot.