Today chef Luca Manfé is taking you on a journey to the sun-soaked shores of the Mediterranean! His sophisticated and elegant pasta dish bursts with bold flavors that highlight the best of Italy’s coastal cuisine. The rich, briny depth of black squid ink beautifully complements the delicate sweetness of fresh clams, while bottarga adds an extra layer of savory umami richness. A drizzle of lemon oil brings a refreshing, zesty brightness that balances every bite, making this dish a symphony of tastes.
Whether you're planning a romantic dinner or want to wow guests with a stunning meal, this spaghetti dish offers refined simplicity that can be prepared in under 15 minutes. Serve with a chilled glass of white wine for the ultimate indulgence!
Difficulty : easy
Prep time 10 minutes
Cook time : 15 minutes
Doses for : 4 people
1lb clams
2 tbsp squid ink
2 teaspoons red pepper flakes
2 cloves garlic
1/2 cup white wine
1 cup fresh parsley
1 lemon
Black pepper
Lemon infused Extra Virgin olive oil
1. In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Thin slice the garlic and add it to the pan.
2. Zest half of the lemon with a vegetable peeler to make long lemon peels. Add them to the pan.
3. Remove the parsley leaves from the steams. Add the steams to the pan with the garlic. Add the red pepper flakes. Cook for 5 minutes on medium-low heat.
4. Add the clams to the skillet and pour in the white wine. Cover the pan and cook until the clams have opened, about 5-7 minutes. Discard any clams that do not open.
5. Remove the clams from the skillet with a slotted spoon and set aside. Stir in the squid ink, mixing well to combine with the juices.
6. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
7. Reserve 1/2 cup of pasta water, then drain the pasta.
8. Add the cooked spaghetti to the skillet, tossing to coat the pasta in the squid ink mixture. If the pasta seems dry, add a little of the reserved pasta water to achieve the desired consistency.
9. Turn off the heat and add 1 tablespoons of lemon oil and mix everything.
10. Return the clams to the skillet and toss to combine with the pasta.
11. Finely chop the parsley leaves and add them to the pan.
12. Divide the spaghetti into 4 pasta plates, making sure to include plenty of clams and sauce.
13. Garnish each plate with more parsley, a drizzle of lemon oil and a very generous shaving of Bottarga.
14. Buon appetito!
