Spaghetti vongole and bottarga recipe by Giovanni Pilu
“This is a classic Sardinian pasta dish that can be found in any seaside trattoria,” says chef Giovanni Pilu.
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Cooking tools:
- Saucepan
- Colander
- Skillet
- Slotted spoon
- Chef's knife
- Measuring cup
- Stove
- Plate
Ingredients
- 500 gm dried spaghetti
- ½ cup (125ml) extra-virgin olive oil
- 2 garlic cloves, finely sliced
- 1 small red chilli, finely chopped
- 1 kg vongole
- 30 ml dry white wine
- 50 gm bottarga (see note), finely grated on a Microplane
- Flat-leaf parsley, to serve
- Crusty bread, to serve
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