SPAGHETTI SENATORE CAPPELLI, CLAMS AND RISOTTO WITH BOTTARGA

• 360g of Senatore Cappelli spaghetti
• 1 kg of clams
• White wine to taste
• Fresh chili pepper to taste
• Extra virgin olive oil to taste
• Chopped parsley
• Ground black pepper to taste
• Breadcrumbs to taste
• Mullet bottarga
• 4 datterini
• 1 clove of garlic

Soak the clams in salted water in a container for at least 3 hours.

In a pan, heat extra virgin olive oil, chilli pepper, garlic and cherry tomatoes.

Add the clams and then deglaze with white wine. Once the alcohol has evaporated, cover them with a lid for a minute.

The clams will now be cooked; shell them and set them aside. Strain the clam water and pour it back into the pan. Meanwhile, cook the pasta until half cooked. Reserve the water and add a little to the clam sauce.

Add the spaghetti, a drizzle of oil, and mix well. Cover with a lid. Toast the breadcrumbs in a pan with a little oil.

Once the spaghetti is cooked, add the clams, pepper, chopped fresh parsley, and a pinch of pepper, stirring. Finally, add the breadcrumbs.

Plate and, if you wish, grate the bottarga on top.