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 ...

A classic Italian dish of pasta aglio e olio ... and karasumi (cured, pressed fish roe - the Japanese equivalent to bottarga). Pasta aglio e olio often calls for dried chilli flakes, but I ...