Pasta with Clams and Bottarga

A year or so back, I had lunch with my publisher to discuss this very book, when it was still fumbling its way into being. We went to a small Sardinian seafood restaurant called Olivomare, where I ordered the lorighittas con vongole. It seemed only right to include a recipe for it here, as I’ve been making it ever since. Besides, it is to me inextricably linked to the very conception of Cook, Eat, Repeat. It’s not easy to come by lorighittas, I know – it’s a braided round past