Gerardo's spaghetti with clams and bottarga
(1)
35 min
This spaghetti and clams pasta dish is an exquisite combination of seafood for a delicious dinner that will impress your friends!
Aldo
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Ingredients
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
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Cook the pasta with salt following the directions on the packet; drain and set aside.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Add onion and garlic and cook till softened, but not browned.
- Add clams and wine and cook over high heat until the clams have opened and the wine has reduced. Discard any unopened clams.
- Toss the hot cooked spaghetti with the clams. Add remaining oil and stir well. Sprinkle with bottarga and parsley, and serve.
Bottarga
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.
