Spaghetti Alle Vongole Veraci

Method

1. Crush the garlic clove and place it in the pan.
2. Add the anchovy fillets in oil and the chili pepper (to taste).
3. Pour extra virgin olive oil over the bottom of the pan and start the soffritto.
4. Meanwhile, salt the boiling pasta water and add the spaghetti.
5. Once the anchovies have dissolved, optionally remove the garlic clove.
6. Add the vongole veraci clams to the pan.
7. Deglaze with white wine over high heat.
8. As soon as the clams open, remove them immediately and set aside.
9. Filter the liquid released by the clams.
10. Put the filtered clam liquid back into the pan over high heat and bring it to a boil.
11. Finish cooking the spaghetti directly in the clam liquid, stirring to create a creamy texture.
12. When the pasta is ready, add the clams back in, toss well, cover with a lid for 30 seconds, then turn off the heat.
13. Add chopped parsley and mix briefly.
14. Plate the spaghetti and generously grate fresh bottarga over the top.