Pomodoro Ripieno di Fregola, Bottarga e Arselle (Reimagined Italian Stuffed Tomato with Fregola, Bottarga and Clams) Stuffed tomatoes are one of the most domestic things in Italian cooking, and almost everywhere on the peninsula they are filled with rice. This version moves the idea to the Sardinian coast and changes the grain. The tomato is filled with fregola, the toasted semolina pearls of the Campidano, cooked in the broth the clams gave up as they opened, folded with the

Chef Sergio Corbia finishes Italian linguine with live clams, garlic, white wine, parsley, extra virgin olive oil, and grated Sardinian bottarga for an intensely marine first course.

Spaghetti alle vongole rebuilt around bloomed Abruzzo saffron and twice fried artichokes, finished in a glossy clam liquor and olive oil emulsion.