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Linguine with Clams and Bottarga
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
1
Fry garlic in oil until golden. Add chilli.
2
Add clams and wine. Cover on high heat 3–4 minutes.
3
Remove opened clams. Reduce the sauce.
4
Cook linguine al dente. Reserve pasta water.
5
Toss pasta in clam sauce. Return clams.
6
Finish with grated bottarga and parsley.
7
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
Reviews
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★★★★★
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