Amuse bouche 17 ingredients
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Linguine pasta with clams, bottarga and lemon zest
ingredients
servings
4
Linguine, pasta
500 grams
Clams
2 kilos
Mullet roe
15 grams
Lemons
1 wedge
White wine
2 glasses
Garlic
3 wedges
Extra virgin olive oil
to taste
first courses from Italy
Linguine pasta with clams, bottarga and lemon zest
Linguine pasta with clams, bottarga and lemon zest
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty first course that can satisfy the needs of any palate and that reminds me of my childhood!
preparation
step 1
From your fishmonger of trust you give fresh clams and possibly already purged .. we will still put them back in cold water with coarse salt for half an hour to remove further impurities and for safety we will repeat everything for a couple of times
step 2
take a pot of large and large ones and place it on the largest flame of our fires, put the oil (generous dose) and the cloves of garlic, let them brown, then add the clams - and always at maximum power - we fade with a pair of glasses of wine
step 3
Cook for 15 minutes - it is the time necessary to open well - and continue cooking at maximum power to reduce a little the water that will be physiologically formed - you can also remove them from the fire with a skimmer, peel them and put them back on the stove
step 4
While cooking your pasta - I used wholemeal pasta - and once ready, drains and pour into your pot full of clams (I shelled them for convenience) you skip a few minutes and serve in the dishes
step 5
Add a sprinkling of BOTTARGA (I used that of tuna) and scagliettine of lemon that give freshness to a dish with a very strong taste - basically it could be a bit salty for this I do not salt the water of cooking pasta
