Linguine with bottarga and clams

Name: Linguine with bottarga and clams
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Linguine pasta 14 oz; Mullet Bottarga 1.4 oz; Garlic 2 cloves; Extra virgin olive oil to taste; Fine salt to taste; Parsley to chop to taste; Clams (small clams) 2.2 lbs

it de fr es br

533

Calories per serving

Lactose Free

Energy Kcal 533
Carbohydrates g 84.4
of which sugars g 4.2
Protein g 20.8
Fats g 12.4
of which saturated fat g 1.96
Fiber g 2.6
Cholesterol mg 75
Sodium mg 485

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Linguine con bottarga e arselle is a classic dish straight from the heart of Sardinian cuisine. Really good stuff. This coastal delight combines seafood and pasta in a way that's both simple and delicious. The pasta of choice here is bavette, kinda like linguine but with a bit more texture—perfect for capturing all the flavors.

What really makes this dish stand out is the bottarga. It's salted, dried fish roe, usually from mullet, giving it a distinctive savory punch. The combination of bottarga with tender clams provides a unique twist on the traditional seafood linguine. Seriously good. In Sardinia, "arselle" means the tiny clams used in the recipe, while in Liguria, it’s slightly different.

And here's the thing: This is all part of the regional charm and creativity found in Italian coastal cooking. The dish is light yet packed with flavor, the bottarga adding a golden touch that ties everything together beautifully. Pretty simple. To complete your Sardinian dining experience, try ending the meal with some sweet 'pardulas'—you'll love them—which are little ricotta pastries that perfectly round off the flavors of the sea.

The bottarga pasta recipe focuses on quality ingredients like fresh clams and good olive oil, allowing the natural flavors to shine. For real. The combination of crispy bottarga and tangy seafood creates a balance that points out the core of traditional Italian pasta dishes. For those passionate about Mediterranean cuisine or searching for an easy seafood recipe, this dish is a must-try. It's simple, genuine, and full of character. So here's the deal: The beauty of this dish lies in its straightforwardness and the special Sardinian touch that makes it. Whether you call it linguine with clams or clam and bottarga linguine, this is a meal that leaves a lasting impression, encapsulating the true spirit of Sardinian gastronomy and the love for authentic, flavorful cooking. No question.

How to prepare Linguine with bottarga and clams

To prepare the linguine with bottarga and clams, start by preparing the clams: clean them by discarding any with broken shells, then rinse them repeatedly under cold running water 1. Now place the clams in a large colander which will be immersed in a basin full of water for about half an hour, allowing any impurities to purge 2. After the necessary time, drain the clams well and set them aside, then sauté two crushed garlic cloves in a non-stick pan with three tablespoons of extra virgin olive oil 3.

When the garlic is ready, add the clams 4 and cover them with a lid to allow them to open (this will take a few minutes) 5. Meanwhile, bring a pot of salted water to a boil and cook the bavette, then drain them al dente 6.

Once the clams have opened, add the chopped parsley 7 and the drained al dente pasta 8, then add the mullet bottarga by grating it directly over the pasta 9. Mix well to combine all the ingredients, turn off the heat, and your linguine with bottarga and clams is ready to be served.

Storage

Linguine with bottarga and clams can be stored in the refrigerator, in an airtight container, for up to one day. Freezing is recommended.

Tip

If you desire a stronger flavor, you can replace the mullet bottarga with tuna bottarga.
If you prefer, you can substitute fresh bottarga with powdered bottarga, dissolving it in a tablespoon of water before adding it to the pasta. If you wish, you can replace the linguine with spaghetti or other types of pasta. If you like, you can deglaze the clams with dry white wine before they are fully opened.

For the translation of some texts, artificial intelligence tools may have been used.