Pasta with clams and bottarga : cooking recipe

  Bottarga is a Sardinian specialty, which is produced by drying the mullet roes, washed, salted and pressed.
The roe, has a very strong taste and a bitter finish reminiscent of almonds, is also produced with eggs and tuna in this case, the flavor is even stronger.
Today, in Sardinia, bottarga, is one of the most popular export products, with large requests from France, Japan and the United States.
The roe should never be left to cook, but is used as a condiment for pasta dishes in particular, by adding at the end of cooking.
Well-known and loved the spaghetti with bottarga.    How to cook Pasta with clams and bottarga :
Take purge the clams in cold water and salt for a few hours, so lose any sand.
Wash clams and let them open, in a pot on the fire, with the lid.
Bake the dough (format of your choice, they are usually spaghetti) in boiling salted water.
Meanwhile, shelled clams and place them in a pan on the stove with olive oil and a clove of garlic, add a little 'of their water, filtered if necessary, if it were still present a few grains of sand. Cook a few minutes, then add the chopped parsley.
Drain the pasta and pass a few minutes in the pan with the clams, mixing thoroughly.
Turn off the heat and sprinkle the dough with the grated bottarga, mixing everything well, adding if necessary, a bit 'of water from the pasta.
Remember that the roe should never be cooked.
Serve and serve pasta with clams and bottarga, adding to pleasure still no little roe.

 

Ingredients for Pasta with clams and bottarga cooking recipe :

• Pasta : 320 gr

• Clams : 800 gr

• Garlic : 1 clove

• Parsley : to taste

• Salt : to taste

• The Mullet Bottarga : to taste

• Extra Virgin Olive Oil : to taste

 
Serves : 4 people


 
Time required : 30 min

 

Capacity : First and Soups


 
Difficulty : 2/5