400 gmdried linguine½ cupextra-virgin olive oil2cloves of garlic, finely chopped675 gmclams (vongole), soaked in lightly salted water for 15 minutes1fresh red birdseye chilli, seeded and finely chopped1 tbspdry white wine1 tbspthinly sliced flat-leaf parsley, plus extra to serve30 gmgrated bottarga
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.