Spaghetti with Bottarga & Clams

  • Yield : 24 oz
  • Servings : 12 24-oz servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe by Lorenzo Boni


Step 1

1. Bring a large pot of water to a boil.

Step 2

2. Season the water and cook the pasta according to the directions.

Step 3

3. In a large rondo sauté the garlic in half the olive oil, when it turns golden in color add the clams and white wine.

Step 4

4. Cover with a lid and steam over medium heat until the clams are fully cooked and open. Discard any that do not open.

Step 5

5. Remove the meat from ¾ of the clams and reserve some with the shell for garnish.

Step 6

6. To the skillet add 2 cups of pasta cooking water, then drain the pasta and add to the pan. Cook for 2-3 minutes or until almost all the liquid has been absorbed.

Step 7

7. Add the clams and half the bottarga. Stir well to combine.

Step 8

8. Add the pasta to a 2-inch deep hotel pan for service. Garnish with remaining Bottarga and fennel fronds. Drizzle with some aromatic olive oil and sprinkle with some fresh cracked black pepper.


  • 3 Pounds Barilla Spaghetti
  • 1 1/2 Cups Extra Virgin Olive Oil, divided
  • 6 Each Garlic Cloves, minced
  • 3 3/4 Pounds Small Pasta Clams, scrubbed and rinsed thoroughly
  • 1 1/2 Cups White Wine
  • 3 Small Lobes Mullet Bottarga, grated
  • 1/2 Cup Fennel Fronds, roughly chopped
  • Black Pepper and Sea Salt to taste
[nutrition facts]
Recipe Type:
Chef Recommended Cuts
  • Spaghetti
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