Linguine with Clams and Bottarga: A Mediterranean Delight

Linguine with Bottarga and Clams

Category: Pasta Dishes

Serves: 4

Ingredients

Instructions

To make Linguine with Bottarga and Clams, begin by preparing the clams. Start by sorting them—discard any with cracked shells, then rinse them thoroughly under cold running water. Next, place the clams in a large colander and immerse it in a bowl of water for approximately 30 minutes. This will allow the clams to expel any sand or impurities.

After the soaking time, drain the clams well and set them aside. Meanwhile, heat 3 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat, adding the two garlic cloves, crushed but not chopped. Sauté the garlic until it becomes fragrant and golden.

Once the garlic has cooked, add the clams to the skillet. As the clams begin to open, turn your attention to the pasta. Bring a pot of salted water to a boil and cook the linguine according to the package instructions, until it is al dente. Drain the pasta, reserving some of the cooking water.

When the clams are fully opened, sprinkle freshly chopped parsley over them. Then, grate the bottarga di muggine directly onto the pasta. Add the cooked linguine to the skillet with the clams, tossing it all together, allowing the flavors to combine. If necessary, add a bit of the reserved pasta water to help emulsify the sauce.

Once everything is well mixed and the pasta is coated in the delicious sauce, turn off the heat. Your linguine with bottarga and clams is now ready to serve. Enjoy this simple, yet flavorful Italian classic at the table!

Nutritional Information (Approximate)

This dish combines the delicate sweetness of clams with the unique, briny taste of bottarga, creating a light yet flavorful pasta that showcases the best of Mediterranean flavors. Perfect for a special dinner or a comforting weeknight meal, it’s sure to become a favorite in your kitchen.