The preparation

Put oil, garlic, and parsley stems in a pan, add mussels and clams, and deglaze with white wine.

Once they open, shell them and place them in a bowl. Filter their liquid and set it aside.

Sauté the squid for a few minutes in a pan with oil, garlic, and parsley.

Once the spaghetti is cooked very al dente, sauté it together with the squid, mussels, clams, and their previously filtered liquid. Meanwhile, whisk the egg and bottarga in a bain-marie and add them to the sautéed spaghetti, forming a nice creamy sauce. Plate and serve with shavings of mullet bottarga.