Spaghetti alle Vongole from Sydney Seafood School Cookbook by Giovanni Pilu
Giovanni Pilu likes to add a Sardinian twist to this classic vongole recipe with grated bottarga (air-dried mullet roe). Bottarga has a salty, fishy flavour; you can leave it out or add just a litt...
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Ingredients
- 300 g spaghetti
- ½ cup (125 ml) extra virgin olive oil, plus extra for drizzling
- 600 g vongole, purged
- 2 cloves garlic, finely sliced
- 1 small red chilli, finely chopped
- 3 tablespoons dry white wine
- 1 handful flat-leaf parsley leaves, chopped
- 30 g bottarga, grated (optional)
- blue mussel; surf clam
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