Spaghetti Vongole e Bottarga
Learn how to make one of Sardinia's most loved seafood pasta dishes- Spaghetti Vongole e Bottarga with just a teeny bit of kitchen effort!
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
Serving: 1gCalories: 545kcalCarbohydrates: 41gProtein: 56gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 10.8gCholesterol: 134mgSodium: 2525mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!
