Ingredients

  • 400g spaghetti
  • 1 kg clams
  • 1 Amalfi lemon
  • 1 grey mullet bottarga
  • 2 cloves garlic
  • 1 red chilli, chopped
  • Parsley, to taste
  • 1 glass of Vermentino white wine

Method

Put the water for the spaghetti on to boil with salt and when boiling add the spaghetti. Rinse the clams in several changes of cold water. Discard any that are open or damaged.

Meanwhile, heat the oil in a large pan over a medium heat, bash the garlic cloves, add to the pan, then fry gently for a few seconds. When nice and golden, add clams and 1 glass of Vermentino white wine. Cover with lid until clams are all open.

Take clams out and add the spaghetti (half way cooked) in the pan where the clams were and keep cooking them with the wine and water of clams. Add some pasta water when required.

As soon as the spaghetti is cooked, return the clams to the pan, add lemon zest, finely chopped parsley, chilli, extra olive oil and grated bottarga. Mix nicely.

Put on a plate. Finish with lemon zest and bottarga and top with parsley.

Enjoy with a glass of Vermentino.

Ingredients

  • 400g spaghetti
  • 1 kg clams
  • 1 Amalfi lemon
  • 1 grey mullet bottarga
  • 2 cloves garlic
  • 1 red chilli, chopped
  • Parsley, to taste
  • 1 glass of Vermentino white wine

Method

Put the water for the spaghetti on to boil with salt and when boiling add the spaghetti. Rinse the clams in several changes of cold water. Discard any that are open or damaged.

Meanwhile, heat the oil in a large pan over a medium heat, bash the garlic cloves, add to the pan, then fry gently for a few seconds. When nice and golden, add clams and 1 glass of Vermentino white wine. Cover with lid until clams are all open.

Take clams out and add the spaghetti (half way cooked) in the pan where the clams were and keep cooking them with the wine and water of clams. Add some pasta water when required.

As soon as the spaghetti is cooked, return the clams to the pan, add lemon zest, finely chopped parsley, chilli, extra olive oil and grated bottarga. Mix nicely.

Put on a plate. Finish with lemon zest and bottarga and top with parsley.

Enjoy with a glass of Vermentino.