Bottarga is an unmatched food, it has a very intense flavor and many people consider it the caviar of the Mediterranean. Bottarga is obtained by drying and salting mullet or tuna eggs. It is produced only in some areas of the Italian peninsula: in Sardinia, Sicily, Tuscany and Calabria.
To obtain the bottarga, the ovarian sac of the female fish (tuna or mullet) is extracted and, after being carefully washed, taking care to eliminate all impurities, it is subjected to the salting process. It is then pressed and seasoned for a period of at least 90 days.
A process that dates back to ancient times and is able to make this product unique in its kind.
It really is a small luxury to reserve for a dinner or a special event.
Servings = 4 pax – Prep. Time = 10 mins – Cooking Time = 8/10 mins
- 600 gr. clams
- 1/2 glass white wine
- 1 garlic clove
- 4 sp. extra virgin olive oil
- 1/2 chilli pepper
- persil (as you like)
- 20 gr. bottarga
- 400 gr. spaghetti
Before starting the preparation it is good to leave the clams to drain in salted water for at least 12 hours.
Take a large pan and fry garlic with oil and chili pepper. Once darkened, remove garlic.
Drain the clams from the water and pour them into the pan.
Cook for 2 minutes on very high heat. When they start to open pour wine and let it evaporate.
Close the pan with a lid and cook for other 5 minutes (until the clams are all open). Turn off the heat and set aside.
Boil the pasta water in a tall pot. As soon as it boils add 1 tablespoon of coarse salt.
Throw spaghetti into the pot and cook for 3/4 of the pasta cooking time. Drain spaghetti directly in the pan and finish cooking together with the clams, adding a few tablespoons of cooking water to make it creamy.
Sprinkle the pasta with chopped parsley and grated bottarga and serve warm.
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