Chef Sergio Corbia: Linguine Vongole e Bottarga

linguine Vongole e Bottarga

Prep. time: 10

Cook Time: 15

Difficulty: 2 out of 5

Serve: 4/6


350/400 gr of Linguine (Must Be Italian Brand)

3 Clove of Garlic

4 table spoon Bottarga

Clams1lb ( New Zealand cockle )

1/4 cup White wine

4 table spoon EVO (Extra virgin olive oil COLD PRESS)

Sea salt to Taste


Cook pasta accordingly in a warm skillet warm up oil. Add garlic and.roast until golden brown. Add clams, salt & pepper to taste. Add wine and cover skillet until all clams are open.

When pasta is ready, drain and add to skillet, sautee with the Clams add bottarga to taste. Sprinkle with the parsley (Italian Parsley) and serve hot.

Wine pairing:


Pinot Grigio


Chef Tips

You can Add Mussels and different kind of Clams. In sardinia we call it allo scoglio.

Chefs Corner

In Italy, it is best known in Sicilian and Sardinian cuisine as bottarga; its culinary properties may be compared to those of dry anchovies, although it is much more expensive. Often, it is served with olive oil or lemon juice as an appetizer accompanied by bread or crostini. It also is used in pasta dishes.[8][10] Bottarga is categorized as a Traditional food product (prodotto agroalimentare tradizionale). It varies by region, in particular, is produced in Sardinia from flathead mullet and in Sicily from Atlantic bluefin tuna. . Source

Check more recipes from Chef Sergio Corbia


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