Bottarga and Clam Spaghetti alla Chittara Recipe
Bottarga, a cured fish roe, is better than Parmesan on your pasta (just sayin').
Prep: 4 hours (soaking clams)
Total: 25 minutes
1 cup|250 ml extra virgin olive oil, plus more for serving
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 fresh red chilli, finely chopped
1 pound 5 ounces|600 grams lupine clams, soaked in water for 4 hours
3/4 cup|200 ml dry white wine
14 ounces|400 grams homemade spaghetti alla chitarra
1/4 cup|25 grams chopped flat-leaf parsley
mullet Bottarga, to serve
1. Heat the oil in a large frying pan over a medium heat. Add garlic and fry for a few seconds without any colouration, then stir in the flour and chili. Mix well and add the rinsed and drained clams. Cover with a lid, wait for the clams to open and reduce the released juices until the liquid changes colour to a light caramel tone, about 5 minutes.
2. Add the white wine and wait until it evaporates, about 4 to 6 minutes.
3. Meanwhile, bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving about 1/4 cup of cooking liquid. Add the spaghetti to the pan with the clams and toss in the parsley. Divide the pasta among bowls and finish with some finely grated bottarga and a drizzle of olive oil.