Get ready to try one of Sardinia’s most iconic seafood pasta dishes– Spaghetti Vongole e Bottarga! Salty, briny clams team up with grated Bottarga (dried fish roe) to create the most delicious, umami-rich pasta dish that you’ll enjoy to the fullest!
I tried this dish in a contemporary version at Fradis Minoris, which is truly one of the best restaurants in Sardinia!
This dish isn’t a classic Sardinian dish, though. The dish originated in Campania – the region where Napoli is, that is, but this version is a must-try if you’re a seafood lover. It’s not unusual to find this dish featured in some of the best restaurants in Cagliari, and it’s often featured as Spaghetti con le Arselle.
Recipe Quick Look
- 👌 Difficulty: Medium.
- ⏱ Prep Time: 1 hour.
- 🔥 Cook Time: 10 minutes.
- 🥣 Main Ingredients: Spaghetti, garlic, clams, bay leaf, bottarga, white pepper, extra virgin olive oil, parsley.
- 🍪 Servings: 5 servings.
- 🍂 Flavor Profile: Light and savory.
Why You’ll Love this Recipe
- Fresh, briny clams team up with Bottarga to create an irresistible depth of flavor.
- The recipe uses simple ingredients and still turns out to have restaurant-worthy flavors.
Recipe Ingredients
- Clams: Fresh clams are the hero ingredient of this dish. They release their juices to create a natural, briny sauce.
- Spaghetti: The best pasta to hold all that delicious clam sauce. You can also use linguine if you want to.
- Garlic: For that pungent, savory flavor.
- Bay leaf: For that earthy aroma.
- Oil: Extra virgin olive oil- the base of the sauce.
- Parsley: To garnish and brighten up the dish.
- Grated bottarga: Sardinia’s signature touch, to add a nice umami and delicate marine flavor.
- Seasonings: Just a dash of salt and some white pepper, to lend the dish gentle heat.
Check recipe card for quantities.
Variations
- For an extra bit of heat, you can add some cayenne into the mix. I used it for my Fregola con Arselle recipe too, and it turned out fantastic!
- For some extra aroma, add a splash of white wine while steaming the clams. You can also use Vermentino- a classic white Sardinian wine.
- Skip the Bottarga and use some anchovy filets to lend that salty, umami kick to the dish.
How to Make Spaghetti Vongole e Bottarga
Step 1: Soak the clams in water for an hour to remove all traces of sand.
Step 2: Heat oil in a pan and add the garlic and bay leaf. Next, add the clams, cover, and cook until they start to open up. Remove the shells from some, and keep the rest of them as-is.
Step 3: Chop the remaining garlic cloves and add them to a small pot of cold water. Bring this to a boil, discard the water, and repeat again three times. Blend this softened garlic with parsley, Bottarga, extra virgin olive oil, and some of the clam cooking water.
Step 4: Cook the pasta until al dente. Drain and add to a pan with the remaining clam cooking water. Spoon some of the garlic sauce over it.
Step 5: Top the pasta with all of the clams, some garlic cream, and season if needed.
Recipe Tips & Tricks
- Clams are salty enough to give the dish a full flavor- keep that in mind when you’re seasoning the dish, or it may end up being too salty.
- Stick to using spaghetti, linguine, or bavette for this recipe and make sure they’re top quality. Fresh pasta, egg pasta, or short pasta won’t do the dish justice.
- Leave some of the clams with the shell, too- it really adds to the fun of eating it!
- Don’t use too much oil. Extra virgin olive oil already has a strong flavor and can overpower the other flavors of the spaghetti Vongole e Bottarga.
- Skip the Parmesan cheese (or any other cheese for that matter) and basil (since it has a powerful aroma).
- If you love seafood dishes, try my Spigola Alla Vernaccia recipe too- a classic that you might come across in restaurants in Southern Sardinia.
How to Serve Spaghetti Con Le Vongole
Spaghetti Vongole e Bottarga is best enjoyed immediately, with an extra sprinkle of Bottarga on top. Team it up with some Sardinian bread to soak up all the delicious sauce, or, to create a more indulgent meal, start with an antipasto platter of olives and cured meats before serving this seafood masterpiece.
Recipe FAQs
Cook spaghetti according to the pasta pack instructions. Meanwhile, heat the extra virgin olive oil in a large pan, add the garlic, then fry gently until golden. Add the clams, salt, and pepper, and bring to a boil. Cook in a covered pan for a few minutes, until the clams are open.
You will need spaghetti, garlic, parsley, olive oil, and obviously, clams.
Other than spaghetti, you can use bavette or linguine.
Yes, but fresh clams are always best for flavor and authenticity. If you’re using frozen, make sure they are high-quality and already cleaned.
Soak clams in salted water for 20–30 minutes to remove all the sand. Rinse thoroughly before adding them to the pan.
You can make the dish without it, but Bottarga is worth seeking out for its unique taste.
More Sardinian Recipes to Try
Here are some more recipes you may want to try:
- Fregola Con Arselle
- Burrida Alla Cagliaritana
- Spigola Alla Vernaccia
- Sardinian Panada
- Pani Frattau
- Pardule – Sardinian Saffron And Ricotta Tarts
- Seadas – Sardinian Cheese And Honey Pastries
- Su Mazzamurru – Sardinian Bread And Tomato Lasagne
- Su Mustazzeddu
- Zeppole – Sardinian Carnival Sweets
Planning a trip to Sardinia? Pair your foodie adventures with insider travel tips, must-visit restaurants, and Sardinia local secrets that will make your journey unforgettable. Browse our Sardinia guides today, and get in touch with Claudia for more tips.
Spaghetti Vongole e Bottarga
Ingredients
- 0.8 pounds 360 grams spaghetti or linguine
- 3 cloves of garlic chopped
- 4 tablespoons of extra virgin olive oil
- 2.2 pounds 1 kg fresh, clean clams
- 1 bay leaf
- salt for the pasta water
For the final dish
- Finely chopped parsley
- 5 teaspoons grated bottarga
- white pepper to taste
Instructions
- Soak the clams in water for an hour to remove all traces of sand.
- Heat oil in a pan and add the garlic and bay leaf. Next, add the clams, cover and cook until they start to open up. Remove the shells from some, and keep the rest of them as-is.
- Chop the remaining garlic cloves and add them to a small pot of cold water. Bring this to a boil, discard the water and repeat again three times. Blend this softened garlic with parsley, Bottarga, extra virgin olive oil and some of the clam cooking water.
- Cook the pasta until al dente. Drain and add to a pan with the remaining clam cooking water. Spoon some of the garlic sauce over it.
- Top the pasta with all of the clams, some garlic cream and season if needed.
Video
Notes
- Taste before you season the dish- clams are already pretty salty!
- Avoid using any fresh pasta, egg pasta or short pasta here. Spaghetti and Linguine are best!
- Use little oil and skip the cheese- let the flavors of the Vongole shine!
Nutrition
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Incredible flavors!
Glad you enjoyed it!
LOVE THIS recipe. It’s my favourite dish, and these tips really help me to make this again at home. Grazie mille Claudia, and keep on going!