Spaghetti with Veraci clams, bottarga and artichokes

chef

Monica Copetti

For 6 people

Preparation:
Cut the artichokes in julienne.
Cook the spaghetti in salted water.
Brown the garlic with some extra virgin oil. Add the chopped parsley and the clams brine.
In a non-stick pan, fry the artichokes and put them on a blotting paper.
Drain the spaghetti al dente.
End the cooking of the spaghetti and in the pan, add the bottarga and the fried crisp artichokes.
Serve.