There is a fish first course that everyone agrees on: we are talking about pasta with clams and bottarga, a real treat!
When it comes to fish first courses, you are spoiled for choice: from the simplest to the most sophisticated, they are a guarantee of success. And if you want to be on the safe side, bet on pasta with clams and bottarga, one ennoblement of the classic first course that will conquer everyone at the first taste.
Spaghetti alle vongole are very simple to prepare in themselves. It’s all in purge the molluscs perfectly. The choice is yours whether to use clams, clams or lupins (by the way, do you know the difference between the three?): the result will still be excellent. Ready to find out how to make a very creamy clams and mullet roe pasta?
How to prepare the clams and bottarga pasta recipe
First leave purge the clams in salted water with coarse salt overnight, remembering to change it every 3-4 hours.
Drain them well and put them in pan with lidleaving them open over medium heat for 2 minutes.
Then shell about 2/3 and keep everything aside, filtering the cooking juices.
In the same pan, heat the oil with the garlic clove, add the clams and cook for a minute, adding the parsley.
Cook the pasta in plenty of salted water for the time indicated on the package. Drain it and mix it in the pan with the clams and half of the grated bottarga.
Distribute on plates and complete with more bottarga, serving piping hot.
As you will notice, it is a simple reinterpretation of pasta with clams, a fish dish that everyone likes.
We advise you to taste this dish just made so as to appreciate all the creaminess. In fact, it can be kept in the refrigerator for a maximum of one day.
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