Spaghetti with clams, bread and mullet bottarga

Method

Clean the clams and put them in a bowl of cold water. Drain them, clean them again and put them in a pot over a medium flame. Add garlic, oil and minced parsely. Add the white wine and simmer until evaporated. Let the clums open by closing the pot for about 3 minutes. Grind the stale bread with a mixer and cook in a pan with 2 tablespoons of oil until golden. Boil the spaghetti in salted water and drain. Put it in the pot together with the clams and complete the cooking by letting it absord the liquid in the bottom of the pot. Add some grated mullet bottarga and the bread to your spaghetti. Serve immediately.