Spaghetti with Clams and Bottarga

Method

1. Purge the clams in salted water for 2 hours to remove sand.
2. Rinse and wash them thoroughly.
3. Prepare a base with garlic, oil, chili, and parsley stems.
4. Deglaze with white wine.
5. When the clams open, remove them; be patient.
6. Shell the clams, separating the fruit from the shells.
7. Filter the clam cooking liquid.
8. Cook the shells in water for 10 minutes to make a clam broth, then filter.
9. Cook the spaghetti risotto-style in the clam water.
10. Add lemon zest.
11. Finely chop the parsley.
12. Add the clam fruit and mantecare (cream with a dance).
13. Finish with parsley and extra virgin olive oil.
14. Grate bottarga over the top.