Ingredients
- 400g maccheroni
- 600g fresh clams
- 200g pesto alla Genovese
- 40g bottarga
- 100ml prosecco
- 1 garlic clove
- Parsley
- Olive oil
- Salt
- Pepper
Preparation of the recipe
1
Cook the maccheroni for about 12 minutes in boiling water.
2
Meanwhile, sauté garlic and parsley in a pan over high heat and add the clams, previously cleaned.
3
Add prosecco, cover, and cook for about 5 minutes until the clams open completely.
4
Set aside half of the clams and remove the garlic and parsley.
5
Drain the pasta and toss it in the pan with the clams for 2 minutes over high heat.
6
Turn off the heat, add the pesto, and mix everything together.
7
Serve the pasta in a bowl, top with the remaining clams, and sprinkle with bottarga.
