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Linguine with clams, bottarga, garlic and chilli

Linguine with clams, bottarga, garlic and chilli

Serves 4



400 gm   dried linguine
½ cup   extra-virgin olive oil
2   cloves of garlic, finely chopped
675 gm   clams (vongole), soaked in lightly salted water for 15 minutes
1   fresh red birdseye chilli, seeded and finely chopped
1 tbsp   dry white wine
1 tbsp   thinly sliced flat-leaf parsley, plus extra to serve
30 gm   grated bottarga


1 Cook pasta in plenty of boiling salted water until al dente. Meanwhile, heat olive oil in a large wide frying pan, add garlic, sea salt to taste, clams, chilli and wine and cook, covered over medium-high heat for 3-4 minutes or just until clams have opened. Add parsley and one third of the bottarga, stir to combine well and cook for another minute. When pasta is al dente, drain, reserving ½ cup cooking water. Add linguine and reserved cooking water to clam mixture, toss for 1-2 minutes or until heated through. Divide pasta among bowls and serve sprinkled with remaining bottarga and extra parsley.


RECIPE Giovanni Pilu PHOTOGRAPHY William Meppem STYLING Cala Luna

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