Most of the fish roe you'll find at Japanese shops is actually from Taiwan (where it's called wuyuzi); you can also use Italian bottarga. Run a sharp paring knife between the clam and the shell ...

pressed fish roe - the Japanese equivalent to bottarga). Pasta aglio e olio often calls for dried chilli flakes, but I like to add a bit of heat with pickled peperoncini (also spelled pepperoncini ...