(serves 4)
Features: Spaghetti
Ingredients:
- Spaghetti: 400g
- Clams: 1kg (small, such as Manila or littleneck, scrubbed clean)
- Bottarga: 20g, grated or shaved (use more if desired)
- Garlic: 3 cloves, thinly sliced
- Olive Oil: 4 tbsp
- White Wine: 1/2 cup
- Parsley: 2 tbsp, finely chopped
- Red Chili Flakes: 1/4 tsp (optional)
- Salt and Pepper: To taste
Step 1: Purge the Clams: Soak the clams in salted cold water for 20-30 minutes to remove any sand. Drain and rinse well.
Step 2: Cook the Spaghetti: Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water before draining.
Step 3: Cook the Clams: In a large skillet, heat olive oil over medium heat. Add garlic and chili flakes, cooking until fragrant. Add the clams and white wine, cover, and cook for 4-5 minutes until the clams open. Discard any unopened clams.
Step 4: Combine: Add the cooked spaghetti to the skillet with the clams. Toss to coat, adding reserved pasta water as needed to create a light sauce.
Step 5: Garnish: Sprinkle with parsley and grated bottarga. Serve immediately, offering extra bottarga at the table for those who love its briny kick.
