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Why recepie famous for?
Ingredients
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, thinly sliced garlic cloves
3 dozen Manila clams or cockles, scrubbed
1 Cup dry white wine
450 Gram spaghetti
1 tsp lemon zest, grated
3 Tbsp lemon juice
2 1/2 Tbsp mullet bottarga (optional; see Note), grated
1 tsp crushed red pepper
2 Tbsp thyme, finely chopped
2 Tbsp rosemary, finely chopped
2 Tbsp parsley, finely chopped
Instructions
In a medium skillet, combine the 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.2.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.
3.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, 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
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