Linguine with Clams and Bottarga

Linguine with Clams and Bottarga is a refined dish that enhances the flavors of the sea. Here is the recipe:

Ingredients

• 400 g of linguine
• 1 kg of fresh true clams
• 2 cloves of garlic
• Chopped fresh parsley
• Grated mullet or tuna bottarga
• 100 ml of dry white wine
• Extra virgin olive oil
• Red chili pepper (optional)
• Salt to taste

Preparation

1. Begin by cleaning the clams by soaking them in salted water for about an hour to expel the sand.

2. Drain the clams and rinse them under running water.

3. In a large pan, heat a drizzle of oil with the garlic cloves (and chili pepper if using) until golden brown.

4. Add the clams and white wine, cover with a lid, and cook over high heat until all the clams have opened (about 5 minutes). Remove any clams that remain closed.

5. Cook the linguine in plenty of salted water following the package instructions for al dente cooking time.

6. Drain the pasta while reserving some of the cooking water.

7. Remove the pan from the heat and add the linguine to the clams, mixing well. If necessary, use some of the reserved cooking water to make it creamy.

8. Sprinkle with plenty of chopped parsley and mix gently.

9. Serve the linguine immediately, finishing each dish with grated bottarga on top to taste.

The addition of bottarga enriches the dish with its unique and brackish flavor, which pairs perfectly with the sweetness of the clams. A truly elegant dish, ideal for special dinners. Enjoy your meal!