Nigella Pasta with Clams and Bottarga is made with linguine, clams, extra-virgin olive oil, garlic, lemon, dry white vermouth, and bottarga. This recipe creates a richly briny and delicately spiced pasta dish inspired by Sardinian seafood traditions. It takes about 30 minutes to prepare and serves 1.
Nigella Pasta with Clams and Bottarga Ingredients
- 100g lorighittas or linguine
- 2 x 15ml tablespoons extra-virgin olive oil
- 1 lemon
- ¼ teaspoon dried chilli flakes
- 3 x 15ml tablespoons dry white vermouth or wine
- 1 teaspoon unsalted butter
- 2 tablespoons finely grated bottarga
- 2 cloves garlic, minced or grated
- 200g fresh clams, cleaned and soaked
- To Serve (Optional):
- Fresh parsley, chopped
- Crusty bread for serving
How To Make Nigella Pasta with Clams and Bottarga
- Prep the Bottarga and Clams: Grate 2 tablespoons of bottarga, peel garlic, and soak clams in cold water for 15 minutes.
- Cook Pasta: Boil salted water, add pasta, and cook until al dente, checking early for doneness.
- Start Sauce: Warm olive oil in a pan, off heat add lemon zest, garlic, and chilli flakes. Return to low heat briefly to release aromas.
- Steam Clams: Increase heat, add drained clams and vermouth, cover tightly and steam for 2 minutes until clams open. Discard any that stay shut.
- Combine Pasta and Clams: Transfer pasta to pan using tongs or spider, add butter, cover, and shake gently. Let rest off heat for 2 minutes.
- Finish and Serve: Stir in most bottarga and parsley if using, then plate. Top with more grated bottarga and serve with bread for soaking.
Recipe Tips
- Clam Check: Discard any open raw clams and any closed ones after cooking.
- Don’t Cook Bottarga: Always add it off the heat to preserve flavor.
- Use the Right Pasta Tool: Use a spider for short pasta or tongs for linguine.
- Lemon Boost: Add extra zest or juice if you like a stronger citrus note.
- Extra Bread: Serve crusty bread to enjoy every bit of the flavorful juices.
What To Serve With Pasta with Clams and Bottarga
This elegant pasta pairs beautifully with a crisp white wine like Vermentino or Pinot Grigio. A simple side salad or marinated olives make great companions. Crusty sourdough or ciabatta is perfect for soaking up the sauce.
How To Store Pasta with Clams and Bottarga
Refrigerate:
Not recommended. This dish is best enjoyed fresh.
Freeze:
Not suitable for freezing due to the delicate seafood and bottarga.
Pasta with Clams and Bottarga Nutrition Facts (Estimated per serving)
- Calories: 540
- Total Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 54g
- Sugar: 2g
- Protein: 26g
- Sodium: 740mg
- Fibre: 2g
FAQs
What is bottarga?
Bottarga is salted, cured fish roe (often from grey mullet), known as Sardinian caviar.
Can I substitute clams?
Mussels or a seafood mix can work, but clams offer the most authentic flavor.
Is bottarga easy to find?
It’s available in specialty Italian stores or online—once opened, it lasts a long time in the fridge.
Can I make this with spaghetti?
Yes, spaghetti or linguine are both great alternatives to lorighittas.
Can I omit the butter?
Yes, but it adds a rich, smooth finish that enhances the dish.
Nigella Pasta with Clams and Bottarga Recipe
Description
Briny clams and lemony linguine meet the oceanic depth of bottarga in this Sardinian-inspired dish that’s rich, aromatic, and unforgettable.
Ingredients
Instructions
- Soak clams 15 minutes in cold water. Grate bottarga and zest lemon.
- Boil salted water, cook pasta until al dente.
- Warm oil in pan, add zest, garlic, chilli flakes off heat; return briefly to low.
- Add clams and vermouth, cover, steam 2 minutes until open.
- Transfer pasta to pan, add butter, cover and shake gently. Rest off heat 2 mins.
- Stir in bottarga and parsley, plate, and top with more bottarga.
- Serve immediately with bread to soak up juices.
Notes
- Always add bottarga off heat for best flavor.
- Use tongs or spider depending on pasta type.
- Discard unopened clams after steaming.
- Not suitable for storing or freezing—best fresh.