Method

• 1.
  Preheat oven to 220°C/200°C fan-forced.
• 2.
  Scrub the clams under cold running water. Discard any with damaged shells or that do not shut immediately when sharply tapped. Put clams into a large frypan with the garlic and parsley. Pour in the wine, cover, and cook over high heat, shaking pan occasionally, for 3-5 minutes until clams open. Drain, reserving cooking liquid. Discard any clams that remain shut.
• 3.
  Set aside a few whole clams for garnish and remove the remainder from their shells. Pour the reserved cooking liquid through a strainer lined with muslin into a clean large deep frypan. Add the olive oil, season lightly with salt flakes and freshly ground black pepper, and bring to the boil over medium heat. Continue to boil until reduced and thickened, stirring occasionally.
• 4.
  Cook the spaghetti in plenty of salted boiling water for 2 minutes less than packet instructions. Drain, tip into the reduced cooking liquid, and toss to combine. Turn off the heat and stir in the bottarga, parsley and shelled clams.
• 5.
  Spoon the mixture into the middle of a large sheet of greaseproof paper, garnish with whole clams, bring up the sides of the paper, and fold over edges securely to seal. Put the parcel onto a baking sheet and bake for 5 minutes (see note). Transfer the parcel to a warmed serving dish, open parcel slightly at the top, and serve immediately.