Spaghetti with Bottarga & Clams - Barilla Foodservice Recipes
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Ingredients
- 3 Pounds Barilla Spaghetti
- 6 Each Garlic Cloves, minced
- 1/2 Cup Fennel Fronds, roughly chopped
- 1 1/2 Cups Extra Virgin Olive Oil, divided
- 3 3/4 Pounds Small Pasta Clams, scrubbed and rinsed thoroughly
- 3 Small Lobes Mullet Bottarga, grated
- Black Pepper and Sea Salt to taste
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