Lemon agrumato and Bottarga di Muggine are simple ingredients with intense flavours. Ingredients like these need little adornment.
Use lemon agrumato on fresh seafood or to dress summer salads.
Bottarga can eaten grated over pasta and fresh seafood or shaved over salads or on crostini topped with ricotta. Bottarga butter is also fantastic on steak and fish.
Each ingredient is delicious. Together they are exceptional.
In a large, shallow saucepan heat 1/3 cup agrumato then add the garlic, zucchini and chilli. Cook on medium heat for about one minute. Add vongole and wine, cover, shake pan well and cook for another minute or 2 until vongole open. Remove from heat. Remove any that haven’t opened and, using a blunt knife, gently pry them open, if the meat is plump and intact on one side of the shell, use them; otherwise discard. Remove meat from half the shells and return to the pan. Add half the bottarga and cook for another minute.
Cook the spaghetti in plenty of boiling salted water. When al dente drain the spaghetti retaining some of the water. Toss the spaghetti with the sauce for a couple of minutes adding some of the retained water if necessary (should have a creamy consistency). Just before serving, drizzle with agrumato and sprinkle the remaining bottarga and parsley on top.