Rinse the clams and let them purge for at least 4/5 hours, then beat them discarding those full of sand.
In a pot, fry 2 unpeeled clove of garlic together with parsley stems, add the clams and the entire red chilli. Add a ladle of water and cover the pot until all the clams open.
Once opened, drain the clams from their water, save the liquid and filter it. Then put the cooking liquid into a pan together with the clams.
Meanwhile, bring a large pan of salted water to the boil and add the spaghetti.
Drain the pasta halfway through cooking, save the cooking water. Add the spaghetti to the pan with the clams and their liquid. Finish cooking the pasta adding its boiling water little by little as if you were making a risotto. Add some grated bottarga.
When the pasta is ready, add chopped parsley, extra virgin olive oil and plate. Serve with a generous amount of freshly grated bottarga.

Chef Matteo Militello


For 2 p.

500 g spaghetti alla chitarra
1 kg clams
2 garlic cloves
Bottarga Boreale
Extra virgin olive oil
1 fresh red chilli