Paccheri with artichokes, clams, and bottarga

To prepare paccheri with artichokes, clams, and bottarga first let the clams soak in a bowl with salted water for a couple of hours. Move on to cleaning the artichokes: remove the tougher outer leaves 1, then peel the stem with a small knife 2 and cut off the tips 3.

Cut the artichokes in half lengthwise 4, then remove the choke 5 and slice them thinly 6. Immerse the cleaned artichokes in a bowl with acidulated water to prevent browning.

In a pan, heat a drizzle of oil with a clove of garlic and chili pepper 7, then add the drained artichokes 8, season with salt 9, and sauté over medium heat for a few minutes.

Deglaze with white wine 10 and let it evaporate completely, then lower the heat and cook covered for about ten minutes 11. When the artichokes are cooked, turn off the heat 12, remove the garlic and chili pepper, and set aside.

While the artichokes are cooking, handle the clams: in another pan, flavor a drizzle of oil with a clove of garlic and parsley stems 13, then add the drained clams from the soaking water 14. Cover with a lid 15 and cook over high heat just long enough for the shells to open.

As they open, remove the clams from the pan 16. Shell almost all the mollusks, leaving some whole for decoration 17. Strain the clam cooking liquid 18 and set aside.

In the meantime, bring a pot of salted water to a boil and cook the paccheri until al dente 19. Pour the clam cooking liquid into the pan with the artichokes 20, then drain the paccheri here as well 21. Stir and finish cooking the pasta by adding a little cooking water if needed.

Finally, add the shelled clams 22 and sauté everything again. Turn off the heat and flavor with chopped parsley 23 and grated lemon zest 24.

Season with grated bottarga 25 and toss with a drizzle of oil 26, then mix well 27.

Plate and garnish with the whole clams set aside 28, then finish with a little more grated bottarga 29. Your paccheri with artichokes, clams, and bottarga are ready to be served 30!