Spaghetti alle Vongole

Method

1. Make the pangrattato. Warm the oil in a small frying pan over medium heat, add the 'nduja and let it melt for about 30 seconds. Add the breadcrumbs and toast, stirring often, until golden and crisp. Season lightly, stir in the lemon zest if using, then set aside.
2. Cook the spaghetti in a large pot of well-salted boiling water until just under al dente. Scoop out at least a cup of the pasta water before you drain it.
3. Meanwhile, heat the oil in a wide pan over medium heat. Add the garlic, chilli, anchovies, parsley stalks and capers and cook for about 2 minutes, until the anchovies melt and the garlic smells fragrant. Add the cherry tomatoes and cook for 1 minute more.
4. Turn the heat up to medium-high, pour in the Prosecco and let it bubble for 20 to 30 seconds. Add the clams, cover tightly and cook for 2 to 4 minutes, shaking the pan now and then, until they open. Lift the opened clams out with tongs, discarding any that stay shut.
5. Strain the cooking liquid if it looks gritty, then return it to the pan over a gentle heat. Take the meat out of half the clams and set it aside. Coat the remaining whole clams lightly in some of the pangrattato for the garnish.
6. Add the drained spaghetti to the pan with the cold butter and a splash of pasta water. Toss vigorously over medium heat for 1 to 2 minutes, until the sauce turns glossy and coats every strand. Return the shelled clam meat to warm through, then adjust the seasoning.
7. Take the pan off the heat and stir through most of the parsley. Twirl the pasta into warm bowls and arrange the pangrattato-coated clams on top. Grate over plenty of bottarga, squeeze over the finger lime, then finish with the remaining pangrattato, parsley and a drizzle of oil. Serve straight away.

Recipe and photo by Martino Pulito. See the original at martinopulito.com