Tagliolini with Clams and Bottarga

Here is the recipe for Tagliolini with Clams and Bottarga:

Ingredients

• 350 g of fresh Tagliolini pasta
• 500 g of true clams
• 100 g of mullet bottarga
• 1 clove of garlic
• Chopped parsley to taste
• Extra virgin olive oil
• Red chili pepper (optional)
• Dry white wine to taste

Preparation

1. Start by soaking the clams in a bowl with cold water and coarse salt for at least an hour to purge them of sand.
2. After purging, rinse them well under cool running water.
3. In a large pan, gently sauté a finely chopped clove of garlic in extra virgin olive oil. If desired, you can add a piece of chili pepper.
4. Add the clams to the pan and let them open over high heat, deglazing with a bit of dry white wine. As soon as they have opened, turn off the heat and remove the clams with a slotted spoon, reserving the cooking liquid that will be filtered and added later.
5. Cook the Tagliolini in plenty of salted water according to the package instructions for al dente.
6. While the Tagliolini are cooking, shell some of the clams, leaving some whole for decoration.
7. When the Tagliolini are ready, drain them and transfer to the pan with the clam sauce, adding a bit of the filtered clam cooking water to enhance the flavor of the dish.
8. Sauté the Tagliolini in the pan with the clams for a few minutes to flavor them well.
9. Just before serving, add grated bottarga and fresh chopped parsley.
10. Plate the Tagliolini and decorate with the whole clams set aside and a final sprinkle of bottarga.

Curiosity

Bottarga is a typical fish product of Sardinia and other Italian coastal regions and is obtained by salting and drying the roe of mullet or tuna. It gives dishes a unique and savory flavor and is particularly prized. This dish represents a perfect blend of the flavors of the sea and Italian culinary tradition.