linguine with vongole bottarga & sea urchin
Selected by Chef Federico Scalvini for Premium Food
Ingredients
Ingredients For 4 Persons
- 320 g Linguine Gentile
- 400 g Vongole veraci / clam
- 1 Clove of garlic
- 1 Spoon fine chopped parsley
- 160 gr Sea Urchin
- 40 gr Bottarga to top
- 1 Glass dry white wine
- Olive Oil Colombino
- 400gr Little Tomato “Datterino” orange
Instructions
- Put the garlic in a pot with a spoon of olive oil and let it fry slightly , then add the clams. When the clams start to open add the white wine and let it cook for 1 minute.
- Cut the tomatoes in ½ , add salt pepper and olive oil and saute them in a hot pot. Add a bit of the clam juice.
- Boil the pasta in salty water. 1 minute before the pasta cooking time, take the pasta out of the water and add it to the clams.
- Add the sea urchin. Mix till all looks creamy and the pasta is fully cooked .
- Add the parsley, serve it on hot plates and grate the bottarga as a topping of each plate.
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