Tagliatelle with bottarga, clams, and lemon
- Lactose Free
- Difficulty: Easy
- Prep time: 35 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
PRESENTATION
Tagliatelle con bottarga, vongole e limone is the kind of pasta that just whisks you away to those summer nights on the Ligurian coast. Really, it’s got that vibe. Instead of the usual spaghetti, you get these tagliatelle con vongole—heartier and super satisfying—that cling to the creamy, briny sauce so beautifully. And the sauce? It’s magic. With a mix of bottarga—that special cured fish roe—and fresh tender clams, it packs an amazing salty kick you won’t find in your typical seafood pasta.
Lemon juice is a big player here, too. Not just for brightness, but it brings out all the flavors, making everything smell so fresh and inviting. In Liguria, people love these tagliatelle al limone with a chilled glass of white wine. Perfect, right? Light and a bit fancy. You know, in Liguria, they sometimes mix it up with pasta shapes like cavatelli or paccheri. No one complains.
Throw in some cherry tomatoes or artichokes, and you’ve got extra color and flavor. What really stands out with tagliatelle con bottarga is how the sauce gets silky from the clam juice and citrus. Keeps it moist, not heavy. Honestly, it shows Italian seafood at its best: a little intense, a little delicate, and always about simple, really really good ingredients.
Pair it with baked cod (baccalà al forno)—and you’re basically dining by the sea. Whether you’re after a quick pasta con vongole or something special for an occasion, this dish nails it. So zesty, aromatic, and packed with that unmistakable taste of the sea. Really, it's a true celebration of Ligurian flavors that'll make your meal memorable. For sure.
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- INGREDIENTS
- Egg Tagliatelle pasta 11.25 oz (320 g)
- Clams 2.2 lbs (1 kg)
- Bottarga 1.4 oz (40 g)
- Lemon juice 1 ⅓ tbsp (20 ml)
- Garlic 1 clove
- Parsley 1 tuft
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Tagliatelle with bottarga, clams, and lemon
To prepare the tagliatelle with bottarga, clams, and lemon, start by cleaning the clams: check that they do not contain sand by tapping each one on a cutting board on the opening side 1. If dark sand comes out, it means the clam is full of sand and should be discarded. Also discard any with broken shells. Then place the clams in a colander set over a bowl and rinse them several times 2 under running water: finish when no sand is visible in the bowl. Pour a drizzle of oil into a large pot 3
and a peeled garlic clove and let it sauté for a few moments. Drain the clams well and pour them into the pan 4, cover with the lid 5 and turn up the heat: in this way, the shells will open with the heat. You must turn off the heat immediately after they have fully opened 6 to avoid compromising the tenderness of the seafood with prolonged cooking.
Drain the clams 7 and save the cooking liquid that has been produced. Shell half of them 8 (you may also choose to skip this step) and place them with the cooking liquid in a large pan. Add the lemon juice 9.
Bring plenty of water to a boil, salt to taste, and cook the tagliatelle for a few minutes, following the instructions on the package 10. Meanwhile, chop the parsley 11 and grate the bottarga 12.
Drain the tagliatelle into the pan with the sauce, season with pepper to taste 13, then add the bottarga 14 and the parsley. Mix well and serve the tagliatelle with bottarga, clams, and lemon piping hot 15!