Recipes

1) In a pan open the clams and sauté with olive oil, chopped chilli, minced garlic, white wine and water
2) Take out the clams from the pan and marinate them with parsley and olive oil and keep aside
3) At meantime drop the pasta in boiler and cook according to time on packet
4) Transfer the pasta to a pan, and cook in the oil mixture from opened clams in step 1, and add some clam meat
5) Finish the pasta by seasoning with lemon zest, and bottarga
6) Transfer the pasta on a plate and garnish around with clam shells

NOTE:-  Do not cook bottarga for long, always add it in last