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 ...

The 177-year-old pasta brand is all about Italian ... or without the Bottarga on top, but to me it adds the perfect saltiness and enhances the taste of the clams.” For this recipe, he recommends ...