A dish that screams “Sicily” louder than a market vendor: linguine with clams, bottarga and lemon. The clams smell of the sea, the bottarga is the applauding twist and the lemon? The touch of class that turns everything into poetry… or almost. Pair it with a good wine and you’re ready to conquer the world (or at least the table).
In a large pan, fry the garlic in a little extra virgin olive oil. Add the clams, cover and cook over a high heat.
Meanwhile, in a large saucepan, bring a large quantity of salted water to the boil and cook the linguine.
When the clams have opened completely, turn off the heat.
Peel the clams and strain the cooking liquid into a large saucepan.
Stir in the freshly squeezed lemon juice, finely grated roe and chopped parsley.
Drain the pasta before it is fully cooked, reserving a ladleful of the cooking water.
Stir-fry the linguini in the sauce in a frying pan, adding a little cooking water if necessary to thicken the sauce.
Serve with a sprinkling of fish roe.
Collezione Grillo Chardonnay is the ideal accompaniment to linguine with clams, bottarga and lemon. Its citrus freshness enhances the liveliness of the dish.
Deeply Sicilian, but with an international flair, Collezione Grillo Chardonnay is that unexpected encounter that…
