Pasta with Clams, courgette and bottarga. A Symphony of flavors. I couldn't describe it in any other way this dish that I love, saline profile accentuated: to me it seems to bite the sea! The noodles are made from aromatic scent of lemon zest. The zucchini, julienne and strictly raw, help to dampen the flavor and also give a touch crunchy. Obviously my dish is spicy, I could do without the chili paste, But if you prefer you can also omit. I forgot: the clams you can also flushed through and open the previous day and store in the fridge, separately, the water of the clams and clams. Once ready the clams, the dish is ready in time to cook the pasta.
Ingredients for 4 people:
- 360 grams of spaghetti or linguine
- 1 kg of clams
- grated mullet roe as required
- salt and pepper
- a fresh chilli
- 2 cloves of garlic
- chopped parsley as required
- 2 green Zucchini
- extra virgin olive oil as required
- 50 ml dry white wine
- a few stalks of parsley
- thin slices of mullet roe for garnish
- the grated rind of half a lemon
After leaving the clams in lightly salted water to drain for at least 3 hours, wash them with care. Place in a pan a clove of garlic, the stalks of parsley and a drizzle of olive oil, warm up and add the clams. Cover and cook until clams have opened, turning them from time to time (Remember that those who remain locked should be discarded). Strain through a colander thick water used to cook the clams and set aside. Remove the mussels from their shells, taking a few nuts aside for decoration, and set aside.
Place in a pan a little oil, the garlic, the crushed red pepper (with or without seeds it's up to you to decide the degree of spiciness you want!) and fry over low heat. Add the cooking liquid of clams (make sure not to pour the bottom of Cup into the Pan, because it might contain sand) and half of the chopped parsley. Do narrow half liquid and add the clams. Cook a minute or two to simmer the sauce, combine lemon peel, pepper and set aside.
Cut the zucchini into julienne, by hand or even better with a mandolin.
Boil the pasta in salted water and drain it al dente putting aside a little’ of the cooking water. Stir in the clam sauce, the rest of the chopped parsley and the zucchini, fire off.
Serve spaghetti with a generous helping of Roe, garnish the dish with some slices of fish and some lemon zesta.
THE PAIRING: With a classic traditional Sardinian dish, We recommend to combine a vermentino di Sardegna. We chose ‘Is Argiolas‘, product in Serdiana (province of Cagliari) by Abey. I'm used’ a medium-bodied wine with fruity scents (Apple and peach), fresh, SAPID, and balanced, with a soft enveloping.