Tagliatelle pasta with roe, clams and lemon

Clams and roe are the perfect pairing for people who love the flavour of seafood. Perfect with spaghetti, excellent with tagliatelle. The lemon juice added to the clams gives it an aromatic and fresh note, creating a delicious cream between the pan juices and the citrus juice. Enjoy this dish with a good glass of white wine.

400 g Tagliatelle pasta
1 kg Clams
40 g Roe
20 ml Limmi Lemon juice
1 Garlic clove
1 sprig of Parsley
Salt to taste
Black pepper to taste
Olive oil to taste

To prepare the tagliatelle with roe, clams and lemon, start by cleaning the clams: check that they don’t have any sand in them by tapping them one by one on a cutting board on their open end.

If dark sand comes out the clam is full of sand and should be thrown away. Eliminate any that have a broken shell as well. Then place the clams in a pasta colander set over a bowl and rinse repeatedly beneath running water: stop rinsing when there is no longer sand visible in the bowl. Pour some oil in a large pot along with a peeled clove of garlic and allow it to brown a few minutes.

Drain the clams well and place them in the pot cover and turn up the flame of the burner: this will cause the clams to open with the heat. Turn off the burner immediately once the clams have opened to keep them tender.

Drain the clams reserving the cooking juices. Remove half from their shells and place them along with the cooking juices in a large pan. Add the lemon juice.

Bring a large pot of water to a boil and salt to taste, cook the tagliatelle for the time recommended on the package. Mince the parsley grate the roe. Add pepper to taste and then the roe and parsley. Then place the tagliatelle with roe, clams and lemon in the serving dishes and serve piping hot!