The spaghetti with clams and bottarga is a classic first course, prepared quickly with few steps, and the result is delicious! Even though the raw materials used for this dish are quite expensive, the cost per serving is fairly contained because they require small quantities.
If you like fish-based dishes, don’t forget to read the recipe:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 269.27 (Kcal)
- Carbohydrates 33.72 (g) of which sugars 0.56 (g)
- Proteins 20.82 (g)
- Fat 5.61 (g) of which saturated 1.09 (g)of which unsaturated 1.53 (g)
- Fibers 1.65 (g)
- Sodium 1,095.46 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6.35 oz pasta (linguine, spaghetti, bavette, etc.)
- 10.58 oz veraci clams
- 1 clove garlic
- 1/2 teaspoon spicy chili peppers
- to taste extra virgin olive oil
- 2 tablespoons mullet bottarga
Tools
- 1 Pot (with a capacity of 3 liters)
- 1 Frying Pan – non-stick, 10-inch diameter
- 1 Bowl
- 1 Colander
Procedure
Spaghetti with clams and bottarga is a delicious first course made with quality ingredients; here’s the recipe to enhance them best!
To achieve excellent spaghetti with clams and bottarga, dedicate yourself to the cleaning and cooking of the clams; cleaning is important to avoid sand in the pasta.
The cooking must be quick to open the clams with the steam heat and release the juices.
You will thus obtain clams opened in a tasty broth. To avoid risks, I recommend filtering it to eliminate any present sand.
Once the clams are cooked, put plenty of salted water on high heat and bring it to a boil. When ready, add the pasta and start cooking.
The pasta should be drained al dente at least 3-4 minutes before the suggested cooking time is complete.
Drain the pasta and cook it with the clams and the liquid they’ve released, tossing it repeatedly until the spaghetti is cooked.
When the pasta is cooked and the sauce is creamy, place it on a serving plate and add a generous amount of bottarga, grating it directly over the pasta.
Use whole bottarga to grate at the moment; bottled bottarga is of poor quality.
Your spaghetti with clams and bottarga is ready!
Plating Tips:
Spaghetti with clams and bottarga is a simple dish, so I recommend a classic nest presentation with a generous amount of bottarga on top to complete the dish.
Wine pairing for spaghetti with clams and bottarga:
I recommend a Vernaccia di San Gimignano reserve with a straw yellow color. The aroma is broad, aristocratic, and has a fragrant, fleshy, and structured taste to enhance the bottarga.
