Ingredients
Method
Fill a large pot with water. Add salt. Bring to a strong boil.
Scrub clams under cold water. Discard cracked shells. Soak briefly if sandy. Rinse again.
Smash or slice garlic cloves. Chop parsley. Measure wine, oil, and butter.
Add spaghetti to boiling water. Cook until slightly under al dente.
Warm olive oil in a wide pan over medium heat. Add garlic and red pepper flakes. Keep heat gentle so garlic stays pale.
Raise heat. Pour in white wine. Let it bubble for 30 seconds.
Add clams and parsley. Cover pan. Shake once or twice.
Steam 6 to 7 minutes. Remove and discard any clams that stay closed.
Transfer pasta straight into the pan. Add butter.
Toss well. Add small splashes of pasta water until sauce looks glossy and coats the pasta.
Remove some clam meat from shells for easier eating if desired.
Serve at once. Grate bottarga over each plate. Finish with lemon and black pepper.
Notes
- Choose the smallest clams available for sweeter taste and faster cooking.
- Bottarga adds salt. Taste before adding extra salt.
- Butter and olive oil together give shine without heaviness.
- Serve right away. This pasta tastes best fresh off the stove.