This delicious Pasta with Clams and Bottarga by Nigella Lawson is a luxurious, seafood-infused dish that’s perfect for a special treat. Fresh clams, rich bottarga, and a touch of white wine come together to create an elegant meal that’s simple to prepare yet full of flavor. This recipe is ideal for a single, indulgent serving.
Ingredients Needed:
- 250g small clams
- 45ml (3 tablespoons) grated bottarga (freshly grated)
- 1 fat clove of garlic, peeled
- 100g lorighittas or linguine
- 30ml (2 tablespoons) extra-virgin olive oil
- 1 lemon (zested)
- ¼ teaspoon dried chilli flakes
- 45ml (3 tablespoons) dry white vermouth or wine
- 1 teaspoon unsalted butter
Optional to serve:
- Fresh parsley, chopped
- Bread, for soaking up the juices
How To Make This Pasta With Clams And Bottarga:
- Prep the clams and bottarga: Soak the clams in cold water for 15 minutes. Meanwhile, grate the bottarga, zest the lemon, and prepare the garlic for mincing.
- Cook the pasta: Bring water to a boil, add salt, and cook the pasta according to the package instructions. Start checking for doneness early to avoid overcooking.
- Drain the clams: Discard any clams that remain open after soaking.
- Make the sauce: In a heavy-based pan, heat the olive oil, then remove from heat and add lemon zest, garlic, and chilli flakes. Stir for a minute over low heat.
- Steam the clams: Turn the heat up, add the clams and vermouth or wine, cover with a lid, and steam until the clams open, about 2 minutes. Discard any that remain closed.
- Combine pasta and clams: Transfer the al dente pasta to the clam pan, add butter, cover, and shake the pan to mix. Let it rest off the heat for 2 minutes.
- Finish and serve: Stir in most of the grated bottarga and parsley, if using. Serve in a shallow bowl, sprinkle with the remaining bottarga, and enjoy with bread to soak up the briny juices.
Recipe Tips
- Clams: Discard any clams that remain open after soaking or closed after steaming.
- Bottarga: Always use freshly grated bottarga for the best flavor.
- Bread: Dunking crusty bread in the clam sauce is a must for extra enjoyment.
Nutrition Facts
- Calories: 600
- Carbohydrates: 72g
- Protein: 28g
- Fat: 20g
- Fiber: 3g
Try More Nigella Lawson Recipes:
Nigella Pasta With Clams And Bottarga
Description
This delicious Pasta with Clams and Bottarga by Nigella Lawson is a luxurious, seafood-infused dish that’s perfect for a special treat. Fresh clams, rich bottarga, and a touch of white wine come together to create an elegant meal that’s simple to prepare yet full of flavor. This recipe is ideal for a single, indulgent serving.
Ingredients
Optional to serve:
Instructions
- Prep the clams and bottarga: Soak the clams in cold water for 15 minutes. Meanwhile, grate the bottarga, zest the lemon, and prepare the garlic for mincing.
- Cook the pasta: Bring water to a boil, add salt, and cook the pasta according to the package instructions. Start checking for doneness early to avoid overcooking.
- Drain the clams: Discard any clams that remain open after soaking.
- Make the sauce: In a heavy-based pan, heat the olive oil, then remove from heat and add lemon zest, garlic, and chilli flakes. Stir for a minute over low heat.
- Steam the clams: Turn the heat up, add the clams and vermouth or wine, cover with a lid, and steam until the clams open, about 2 minutes. Discard any that remain closed.
- Combine pasta and clams: Transfer the al dente pasta to the clam pan, add butter, cover, and shake the pan to mix. Let it rest off the heat for 2 minutes.
- Finish and serve: Stir in most of the grated bottarga and parsley, if using. Serve in a shallow bowl, sprinkle with the remaining bottarga, and enjoy with bread to soak up the briny juices.