Spaghetti with Sea and Land Truffles

Method

1. Take one of the two garlic cloves, crush it, remove the skin, and add to a pan with fresh chili and extra virgin olive oil. Cook over very low heat to infuse the oil.
2. Add the sea truffles (previously purged in salted water for at least 4 hours, changing the water every hour). Add the sparkling wine, cover with a lid, and raise the heat to high to open the clams.
3. Once the clams are open, turn off the heat. Remove the clams and set aside. Filter the cooking liquid through a fine sieve to remove any sand.
4. Wash the pan, then add the filtered clam liquid back into the pan and bring to a boil.
5. Cook the spaghetti in salted boiling water for half the time indicated on the package (about 5 minutes if the package says 10 minutes). Reserve some pasta cooking water.
6. Drain the spaghetti and transfer to the pan with the clam liquid. Finish cooking the pasta over low heat, adding pasta water as needed to create a creamy sauce.
7. When the pasta is al dente, turn off the heat. Add the clams (shell on or shelled), chopped parsley, and some bottarga. Stir gently.
8. Add the black truffle (or white truffle shaved on top later) and toss to incorporate. Season with a little pepper.
9. Plate the spaghetti, finish with additional bottarga, a drizzle of extra virgin olive oil, a grind of pepper, and a few more truffle shavings.