Linguine with Clams and Bottarga

Name: Linguine with Clams and Bottarga
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g linguine; 800g fresh clams, purged; 4 cloves garlic; 150ml dry white wine; 4 tbsp olive oil; 1 tbsp bottarga (cured tuna or mullet roe), grated; chilli flakes and parsley to taste

A Southern Italian pasta, tossing linguine with fresh clams, white wine and finely grated salted bottarga.

Total time

30 min

Prep

15 min

Cook

15 min

Difficulty

medium

Cuisine

Italian

Ingredients

400glinguine

800gfresh clams, purged

4 clovesgarlic

150mldry white wine

4 tbspolive oil

1 tbspbottarga (cured tuna or mullet roe), grated

chilli flakes and parsleyto taste

Instructions

Fry garlic in oil until golden. Add chilli.

Add clams and wine. Cover on high heat 3–4 minutes.

Remove opened clams. Reduce the sauce.

Cook linguine al dente. Reserve pasta water.

Toss pasta in clam sauce. Return clams.

Finish with grated bottarga and parsley.

Serve immediately.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

609

Protein

57g

Fat

18.3g

Carbs

43.1g

Fiber

1.9g

Sodium

1206mg

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