Spaghetti with Clams , Peppers and Bottarga

Serve 6

Drain the clams and set aside their liquid. In a pan brown a clove of garlic in olive oil, remove it and add in the liquid from the clams, a little fish broth made with the Clam stock, two tablespoons of Tomato to thicken the sauce, and the peppers. Add a handful of parsley (if you like minced garlic too), season with salt and pepper. Drain the spaghetti al dente and toss them in the sauce, serve hot with a drizzle of raw oil.