Spaghetti with Clams and Bottarga
Prep time: 25 minServes: 4
Pairs with
The intense, salty umami of the bottarga and the clams' sea flavour demand a crisp, saline white — Vermentino di Sardegna or Etna Bianco.
Ingredients
- 400 g spaghetti
- 800 g clams
- 4 garlic cloves, sliced
- 200 ml dry white wine
- 4 tbsp olive oil
- Chilli flakes
- 2 tbsp chopped parsley
- 30 g bottarga, finely grated
Method
- 1Cook the spaghetti. Heat olive oil with garlic and chilli. Pour in wine, add clams and steam covered for 3–4 minutes.
- 2Toss the pasta with the clams and juices. Top with grated bottarga and parsley. No cheese.