Time: 45 minuti più riposo
Difficulty: facile

Dish with a summer flavor, sea and intense taste, the handmade tagliatella collects the seasoning and is wrapped.
Features:
The bottarga is a food obtained by salting and drying the ovary bag of some fish, there are various types and the most known and used are that of muggins and tuna.
It is a very energetic food, as well as an excellent source of proteins with high biological value and fats. Among these are mainly omega 3, polyunsaturated fats with antioxidant properties.
Historical background:
In ancient Rome, it was considered a king’s meal and was often served at banquets. Bottarga was so popular that the ancient Romans imported it from Africa and the eastern Mediterranean.
In medieval Sardinia, the bottarga was used as a form of payment for customs duties.
Notes:
In bottarga there are high concentrations of cholesterol, which make it a food not suitable for those who suffer from hypercholesterolemia or other cardiovascular diseases. It is traditionally used for the preparation of fish sauces (spaghetti alla bottarga) or grated raw to give the dish a more pronounced flavor.

Ingredients for 4 people
For the noodles:
300 g special for fresh pasta Molino Dalla Giovanna
3 whole eggs
2 egg yolks
40 g water
10 g extra virgin olive oil
8 g salt fine
For the recipe:
500g fresh noodles
400 gr of clams
1⁄2 glass of white wine still
150 g of asparagus
1 clove of garlic
1 bunch of parsley
salt
chili
Extra virgin olive oil
40 g Bottarga grated 
Process
Prepare the pasta. Mix the mixture in a bowl and add the eggs and yolks to the center; mix everything with salt, water, oil and work vigorously until you get a homogeneous mixture. Make a ball with it, cover it with kitchen paper and let it rest in the refrigerator for 30 minutes.
Put the clams to drain in water and salt in the fridge, after about an hour rinse well the molluscs under running water.
Take the asparagus wash them, separate the soft tops from the rest of the stem, remove the white part of the stem and cut into rondelle the green part.
Take the fresh pasta from the fridge and roll it with the machine, bring it to a thickness of about 4 mm and create noodles, Sprinkle with rice flour and put to dry on a cut for about 1 hour.
In a frying pan fry the garlic and chili pepper chopped in oil, add the asparagus cut into slices, keeping the tops aside.
Cook in a pan with salt and half a glass of white wine for about 6 minutes.
When the asparagus is soft, add the clams and the top of the asparagus that will cook in a few minutes.
Raise the heat and cover with a lid to open the clams; if necessary add some hot water.
Meanwhile, cook the noodles in salted water; drain after about 4 minutes in the pan and stir over high heat the noodles, Make up into individual plates and complete with a sprinkling of bottarga.