Spaghetti with clams and bottarga 

Spaghetti clams and bottarga are a very tasty first course of fish, a variant of the great classic; In this case made with pasta of your choice: linguine or spaghetti, creamed and seasoned with a delicate clam sauce and enriched with bottarga powder that gives an intense and decisive taste of exquisite sea! Believe me poetry to taste!

Bottarga is a delicacy of salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various ways. The English name, bottarga, was borrowed from Italian. The Italian form is thought to have been introduced from the Arabic 'buṭarḫah'.

INGREDIENTS

Quantity for 4 people

320 gr of spaghetti or linguine

1 kg clams

200 gr cherry tomatoes

4 – 5 tablespoons extra virgin olive oil

3 tablespoons chopped fresh parsley

2 cloves of garlic

filtered clam water

1 teaspoon of fish or meat seasoning 

3 tablespoons mullet roe powder + a sprinkling to season the dishes

PROCEDURE

First of all follow the procedure of the article SPAGHETTI WITH CLAMS. The ingredients are identical, a difference, in this version there are half of the cherry tomatoes in favor of bottarga. Only at the end, when even the spaghetti have finished with the clams, 30 seconds before dividing them into the dishes, add the bottarga, stir again over high heat, sautéing and mixing well together; you will have to get some creamy noodles! Spread on the plates and add a sprinkling of bottarga for each dish! Here are the Spaghetti clams and bottarga to be enjoyed.