Pasta twists with bottarga and clams

Pasta twists with bottarga and clams

Trofie con bottarga e arselle

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Trofie is a short twisted pasta developed in Liguria: it is often handmade and cooked fresh, but it can be bought dried. Arselle or vongole are local clams, and the bottarga, the air-dried and salted roe of grey mullet (or tuna), is from Sardinia or Sicily and is available from most good delicatessens. It is good to mingle ingredients from different regions, the results will still be Italian! Trofie are usually eaten with pesto.

Ingredients

Quantity Ingredient
400g dried trofie pasta
salt and pepper, to taste
80g grey mullet bottarga, freed from the protecting wax and very finely sliced

Sauce

Quantity Ingredient
80ml extra virgin olive oil
1 small onion, peeled and finely sliced
1 garlic clove, peeled and pulped with a pinch of salt
10 cherry tomatoes, halved
1kg clams in the shell, cleaned
3 tablespoons finely chopped fresh flat-leaf parsley

Method

  1. The pasta will take longer than the sauce, so start cooking it first. Cook the trofie in plenty of boiling salted water for about 12–14 minutes or until al dente. (Fresh will take much less time, about 4–5 minutes.)
  2. Meanwhile, heat the oil in a large saucepan, add the onion and garlic and fry for 1 minute. Add the tomatoes and the clams, put the lid on and wait until they open, which will be minutes only. Remove briefly from the heat, and when cool enough, discard half of the clam shells, putting the meat back into the sauce. Cook the sauce for a few minutes until the tomatoes dissolve. Add the parsley, and some salt and pepper to taste.
  3. Drain the pasta when ready, and add to the sauce. Divide between warmed plates, and scatter the bottarga slices over the top of each portion. Eat hot.

Alternatives

  • You could use garganelli, homemade or dried, or cecatelli instead of the trofie.
Tags:
Antonio
Carluccio
pasta
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