Linguine with Vongole Bottarga & Sea Urchin


Linguine with Vongole Bottarga & Sea Urchin

Selected by Chef Federico Scalvini for Premium Food

chef materials

Ingredients for 4 Persons

320 g Linguine Gentile

400 g Vongole veraci / clam

1 Clove of garlic

1 Spoon fine chopped parsley

160 gr Sea Urchin

40 gr Bottarga to top

1 Glass dry white wine

Olive Oil Colombino

400gr Little Tomato “Datterino” orange

Shop the recipe Key Ingredients

  • ,

    Colombino Extra Virgin Olive Oil 2000ml

  • ,

    Gentile “Pasta Gragnano” Linguine 500gr

  • ,

    Sea Urchin Caviar 50gr/jar FROZEN



1. Put the garlic in a pot with a spoon of olive oil and let it fry slightly , then add the clams. When the clams start to open add the white wine and let it cook for 1 minute.

2. Cut the tomatoes in ½ , add salt pepper and olive oil and saute them in a hot pot. Add a bit of the clam juice.

3. Boil the pasta in salty water. 1 minute before the pasta cooking time, take the pasta out of the water and add it to the clams.

4. Add the sea urchin. Mix till all looks creamy and the pasta is fully cooked .

5. Add the parsley, serve it on hot plates and grate the bottarga as a topping of each plate.

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