Fettuccine Clams and Bottarga

dispose of
 
400 g of fettuccine
600 g of fresh clams
1 clove garlic
parsley
bottarga
extra virgin olive oil
q salt. b.

procedure

Put the clams to drain for about an hour in salted water.
For safety, cook the clams in a pan, and when they are all open, strain the cooking liquid with a clean white towel, so completely will eliminate sand.
Fry the garlic over medium heat until it is browned; at this point must rid the clams to the pan with the sauce filtered.
Lower the heat to low and cover with a lid. Almost cooked put the parsley. Meanwhile, cook the pasta in salted water.
Al dente and colatela in the container of clams. Serve with a generous sprinkling of grated bottarga.