Are you ready to elevate your pasta game? Look no further than the exquisite Spaghetti Vongole with Bottarga recipe. This classic Italian dish is a delightful combination of flavors and textures that will tantalize your taste buds.

Ingredients:

  • 1 pound dried spaghetti
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried red pepper flakes (adjust to your spice preference)
  • 2 pounds small, fresh clams (Manila clams, littleneck clams, or vongole)
  • 1/2 cup dry white wine
  • 1/3 cup finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper, to taste
  • 2 ounces (about 1 whole lobe) mullet bottarga, grated
  • 1 tablespoon fresh lemon juice (optional)

Instructions:

  1. Purge the clams: Soak the clams in a bowl of cold water with a generous amount of salt for 30 minutes. This helps them expel any sand. Rinse them thoroughly under cold running water, discarding any clams that don’t close tightly when tapped.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
  3. Prepare the sauce: Meanwhile, heat olive oil in a large skillet or pan over medium heat. Add garlic and red pepper flakes, cook for about 30 seconds until fragrant.
  4. Cook the clams: Add the clams to the pan and increase the heat to medium-high. Pour in the white wine and bring to a simmer. Cover the pan and cook for 2-3 minutes, or until most of the clams have opened. Discard any clams that remain unopened.
  5. Finish the dish: Using a slotted spoon, transfer the clams to a bowl. Add the chopped parsley, reserved pasta water, and a squeeze of lemon juice (optional) to the pan with the sauce. Season with salt and pepper to taste.
  6. Combine and serve: Toss the drained spaghetti with the sauce in the pan. Add the grated bottarga and toss to coat. Divide the pasta among plates and top with the clams and any remaining bottarga

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