Method

1

Pre heat ovet to 1200c

2

Add into a small saucepan garlic, chilli, cover with oil, cover with a lid and cook in the oven for 1hr or till garlic is soft. Remove chillies and 1/3 of the extra virgin olive oil. Blend the rest till smooth and creamy and set aside.

3

Heat oil into a large frying pan, when hot add clams, stir well and cover with a lid and cook for 2min. Add wine and cover again with lid and cook till clams have opened. Remove 2/3 of clams shells and just keep the meat.

4

Bring plenty of salted water to the boil, when boiling add pasta and cook as per packets suggestions, drain and toss immediately in the sauce for 1 minute

5

Remove from heat, add creamy garlic chilli sauce and chopped black garlic and toss well till combined.

6

Serve with a generous amount of grated bottarga and baby parsley leaves

Prep Time20 minsCook Time1 hrYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 300 g ‘Chef Luca Ciano’ Fresh Spaghetti Chitarra or 400g Spaghetti
 200 g garlic cloves
 40 g black garlic, thinly sliced
 250 ml extra virgin olive oil + 30ml
 2 large bird eye chilli, halved + seeds removed
 500 g baby clams
 ½ cup of dry white wine
 100 g grated bottarga
 Salt & pepper
 Baby parsley leaves

Ingredients

 300 g ‘Chef Luca Ciano’ Fresh Spaghetti Chitarra or 400g Spaghetti
 200 g garlic cloves
 40 g black garlic, thinly sliced
 250 ml extra virgin olive oil + 30ml
 2 large bird eye chilli, halved + seeds removed
 500 g baby clams
 ½ cup of dry white wine
 100 g grated bottarga
 Salt & pepper
 Baby parsley leaves

Directions

1

Pre heat ovet to 1200c

2

Add into a small saucepan garlic, chilli, cover with oil, cover with a lid and cook in the oven for 1hr or till garlic is soft. Remove chillies and 1/3 of the extra virgin olive oil. Blend the rest till smooth and creamy and set aside.

3

Heat oil into a large frying pan, when hot add clams, stir well and cover with a lid and cook for 2min. Add wine and cover again with lid and cook till clams have opened. Remove 2/3 of clams shells and just keep the meat.

4

Bring plenty of salted water to the boil, when boiling add pasta and cook as per packets suggestions, drain and toss immediately in the sauce for 1 minute

5

Remove from heat, add creamy garlic chilli sauce and chopped black garlic and toss well till combined.

6

Serve with a generous amount of grated bottarga and baby parsley leaves

Spaghetti Chitarra ‘aglio olio e peperoncino’, vongole & bottarga