Ingredients
- 30g grated bottarga*
- 1.5kg vongole (baby clams)
- 500g linguini
- ½ cup extra virgin olive oil
- 2 garlic cloves
- Fresh chilli
- Chopped parsley
Serves: 4
Method
Refrigerate vongole in a bowl of lightly salted water or four for approx one hour.
Cook the linguini in plenty of boiling salted water.
In a large, shallow saucepan heat the olive oil and add the finely chopped garlic and fresh chilli.
Next add the vongole and follow with a splash of white wine.
Cover the pan for 1-2 minutes until all the clams have all opened.
Add 10g of the grated bottarga and parsley and heat for a further minute or so until the sauce emulsifies.
When al dente, drain the linguini retaining some of the water.
Toss the linguini with the clams and sauce for a couple of minutes until creamy.
If linguini looks dry add a little of the salted water you have retained together with a drizzle of olive oil.
Just before serving, sprinkle with the remaining bottarga* and extra parsley.
Notes
*Bottarga is the salted, dried roe of either mullet or tuna and widely available in fine food stores and fsh markets.
Recipe presented by ILVE.
