Ingredients

• 800 g clams already drained
• 350 g short pasta type rigiglie conchiglie
• 60 g mullet roe
• 2 pcs celery stalks
• 1 pc shallot
• dry white wine
• chopped parsley
• extra virgin olive oil
• salt

For the pasta recipe with celery, bottarga and clams, clean the celery stalks by removing the most fibrous part and the filaments, then cut them into thin slices.
Peel and finely chop the shallot; brown it in a pan covered with oil with 3/4 of the celery slices. After a few minutes add the clams, sprinkle with white wine, cover and let them open in 5-6 minutes. Transfer the clams from the pan to a plate; cook their sauce for a few more minutes to make it creamy. Boil the pasta in abundant salted boiling water.
Drain it al dente in the pan with the celery sauce, sauté everything by adding the rest of the celery slices kept aside, 1 tablespoon of chopped parsley and the clams. Stir gently. Distribute the pasta on the plates and complete them with sliced ​​bottarga.

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