By Executive Chef Olivier Reginensi


  • 10 oz.     dry spaghetti
  • 2 cups    clam juice
  • 3 large   cloves of garlic, peeled and chopped fine, cooked in olive oil
  • 1 tsp.      unsalted butter
  • extra virgin olive oil to taste
  • 3 oz.      Bottarga di Muggine, sliced thin
  • 1 cup    Italian parsley, washed and roughly chopped
  • 2 oz.     olive oil breadcrumbs
  • salt and black pepper to taste

Cooking Instructions:

  1. In a medium pot bring salted water to a boil, to cook the pasta.
  2. While water is coming to a boil, take a sauce pan and put the clam juice, the garlic, a little olive oil and the butter, simmer over medium heat so all the flavors come together.
  3. Cook pasta in the boiling water for about 6-7 minutes; remove the pasta from the water and put directly in the other pan with the sauce.
  4. Continue to cook the pasta until it is al dente and the sauce starts to become thick and stick to the pasta. At this point add a little more olive oil, the parsley and the bottarga, check the seasoning for salt and pepper.
  5. Place the pasta directly from the pan into a bowl, with all of its sauce.
  6. To finish sprinkle the top with the olive oil breadcrumbs and more sliced bottarga.
  7. Serve immediately.

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