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Linguine with Bottarga and Clams

17/11/2023

Linguine with bottarga and clams is a refined dish that combines the flavors of the sea with Italian culinary tradition. Here is the recipe:

Ingredients

  • 320 g of linguine
  • 200 g of clams (true clams)
  • 4 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • A pinch of red pepper flakes (optional)
  • Chopped parsley to taste
  • 50 g of grey mullet bottarga
  • Salt to taste
  • Pepper to taste (optional)

Preparation

  1. Start by cleaning the clams well by placing them in a bowl with salted water and let them purge for about an hour, changing the water a couple of times.
  2. In the meantime, bring a pot of water to a boil, salt it and cook the linguine al dente according to the instructions on the package.
  3. In a large pan, heat the extra virgin olive oil with the whole garlic clove and the red pepper flakes. Once the garlic is golden, remove it.
  4. Add the clams to the pan and cover with a lid so that they all open. If there are any clams that do not open, it is better to discard them.
  5. Once opened, deglaze with a bit of the pasta cooking water and let it flavor for a few minutes.
  6. Drain the linguine al dente and pour them into the pan with the clams, mixing well and letting the pasta absorb the flavor of the sauce.
  7. Grate the bottarga directly over the linguine in the pan, keeping some aside for the final decoration.
  8. Mix everything well, then plate the linguine and sprinkle with the remaining bottarga and chopped parsley.
  9. If you prefer a more intense taste, you can add a drizzle of raw oil and a sprinkling of fresh pepper at the end.

Interesting Facts

Bottarga is a delicacy of Mediterranean cuisine, a sausage made of fish roe (typically mullet or tuna) that is dried and salted, and is grated to enrich dishes with its unique and intense flavor. Clams, also known as true clams, are a mollusk highly appreciated in coastal cuisine for their delicate and slightly sweet flavor which, combined with bottarga, creates a truly special pairing.

I recommend pairing this dish with a fresh and mineral white wine, such as a Vermentino di Sardegna, which with its acidity can balance the intense flavor of the bottarga and enhance that of the clams.