Gerardo's spaghetti with clams and bottarga

Gerardo's spaghetti with clams and bottarga


Be the first to make this!

About this recipe: This spaghetti and clams pasta dish is an exquisite combination of seafood for a delicious dinner that will impress your friends!


Serves: 4 

  • 450g spaghetti
  • 1/2 tablespoon salt
  • 4 tablespoons olive oil, divided
  • 1/2 white onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 600g clams
  • 200ml dry white wine
  • 2 small handfuls chopped fresh parsley
  • 3 to 4 tablespoons bottarga

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook the pasta with salt following the directions on the packet; drain and set aside.
  2. Heat 2 tablespoons of oil in a large frying pan over medium heat. Add onion and garlic and cook till softened, but not browned.
  3. Add clams and wine and cook over high heat until the clams have opened and the wine has reduced. Discard any unopened clams.
  4. Toss the hot cooked spaghetti with the clams. Add remaining oil and stir well. Sprinkle with bottarga and parsley, and serve.


Bottarga is a cured fish roe, enjoyed throughout the Mediterranean. If you cannot find bottarga, use another roe, such as cod roe. You can also enjoy this dish without the bottarga.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate