Italian cuisine dutifully deserves its place among the most revered in the world for its ability to combine tradition and experimentation, bringing to the table the most authentic flavors of our territory. Today we want to guide you to discover a dish that perfectly embodies these principles: linguine with clams and bottarga.
Preparation
Follow these steps carefully to prepare a very special clam and roe linguine dish:
- Prepare the clams: start by thoroughly cleaning the clams to get rid of any impurities and sand. Place them in a bowl with salted water and let them purge for at least an hour, changing the water once or twice during the process.
- Rose the garlic: Meanwhile, in a large frying pan, heat the extra virgin olive oil along with the two garlic cloves (whole and crushed) and the chili or black pepper, depending on your taste. Sauté over low heat, being careful not to burn the garlic.
- Cook the clams: Once the clams have purged sufficiently, add them to the pan with the garlic and increase the heat to cook them quickly. Cover the pan with a lid and let them cook for about 5-7 minutes or until all the clams have opened. If some clams remain closed, discard them as they may have deteriorated.
- Cook linguine: While the clams are cooking, bring a pot with plenty of salted water to a boil. Submerge the linguine and cook them following the cooking time indicated on the package. Remember to drain them al dente, as they will continue to cook in the pan with the clams.
- Add ingredients: Once the linguine is cooked, drain and add it to the pan with the clams and garlic. If you like a creamier consistency, add a ladleful of the pasta cooking water. Saute everything together for a few minutes over medium heat to blend the flavors well.
- Add roe: Now remove the pan from the heat and add the previously grated mullet roe. Stir well to evenly distribute the roe in the pasta.
- Stew and garnish: finally, spread the linguine on plates and garnish with a handful of chopped fresh parsley.
In this all-seafood specialty, the excellence of the ingredients is paramount. For this recipe, we suggest you use the Grated Mullet Bottarga and the excellent Durum wheat linguine of Pasta Bertoli, or for a more unusual variation, the Squid ink linguine of Pasta Morelli.
Linguine with Clams and Bottarga: a chef’s recipe
To make this recipe you will need the following quantities for four people:
- 320 g di Durum Wheat Linguine Pasta Bertolior Squid ink linguine Pasta Morelli;
- 1 kg of veracious clams;
- 100 g of Grated Mullet Bottarga;
- 2 cloves of garlic;
- Extra virgin olive oil;
- Fresh parsley;
- Chili pepper (optional);
- Salt.
The dish is now ready to be enjoyed and appreciated. Serve your linguine with clams and roe with a good glass of white wine to enhance the flavor of this extraordinary blend of Mediterranean flavors even more.
Enjoy your meal!
