Casarecce flavoured with Altino’sweet pepper with clams and bottarga
Ingredients for 4 people:
- 400 g casarecce “Giannobile” flavoured with Altino’ sweet pepper
- 1 kg of clams
- 40 g mullet roe
- 2 cloves of garlic
- extra virgin olive oil
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
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.