Casarecce flavoured with Altino’sweet pepper with clams and bottarga

Ingredients for 4 people:

Procedure:

Clean the clams first discarding those with the broken shell and

then rinsing them repeatedly under cold running water. Lay them in

a large strainer that will be immersed in a basin full of water, for

about half an hour, so as to allow the release of any impurities.

Rinse and drain well and put the clams aside.

Brown two crushed garlic cloves in a non-stick frying pan with three

tablespoons of extra virgin olive oil. When the garlic is golden add

the clams and cover with a lid to open them: it will take a few

minutes.

Meanwhile boil plenty of salted water for pasta and cook the

casarecce “Giannobile”, then drain al dente.

When the clams are open add the pasta and chopped parsley, then

grate mullet bottarga directly in the pan. Mix well all the ingredients,

turn off the heat and your original delicious plate is ready to be served.

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