- 1/4 cup panko
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly ground pepper
- 2 large garlic cloves, thinly sliced
- 3 dozen Manila clams or cockles, scrubbed
- 1 cup dry white wine
- 1 pound spaghetti
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 1/2 tablespoons finely grated mullet bottarga (optional; see Note)
- 1 teaspoon crushed red pepper
- 2 tablespoons finely chopped thyme
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped parsley
How to make this recipe
In a medium skillet, combine the <em>panko</em> with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl.
In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, <em>bottarga,</em> red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open. Season with salt and pepper, sprinkle with the toasted <em>panko</em> and serve.
Bottarga is the roe of tuna or mullet that has been salted, pressed and dried; it can be grated or shaved paper-thin. It is available at specialty food stores and online at gourmetsardinia.com and gustiamo.com.
White wines from coastal areas tend to pair wonderfully with seafood, like the clams in this super-briny pasta dish. Pour a Bianchetta Genovese from Liguria or a Muscadet from France’s Loire Valley.