Pasta Fresca all'Alga Spirulina con Vongole, Calamari, Pomodorini e Bottarga

Pasta Fresca all'Alga Spirulina con Vongole, Calamari, Pomodorini e Bottarga is a contemporary seafood pasta dish that marries the briny depth of the Adriatic with the nutrient-dense, emerald hue of spirulina. The dish features fresh spirulina-infused pasta, typically a long cut like spaghetti or linguine, tossed with clams (vongole), tender rings of calamari, sweet halved cherry tomatoes (pomodorini), and finished with a generous grating of bottarga—cured, dried fish roe that lends a savory umami punch.

A great version is distinguished by the quality of its seafood, which must be impeccably fresh and cooked just until tender, and by the balance of the sauce: a light, emulsified blend of olive oil, white wine, and pasta water that clings to the spirulina noodles without overwhelming them. The pasta itself should be al dente, with the spirulina contributing a subtle, oceanic earthiness rather than an overt seaweed flavor. The bottarga should be shaved tableside to preserve its delicate texture and aroma.

Regional variations are common along the Italian coast, with some chefs substituting or adding other shellfish like mussels or using a different cured roe. At Ristorante Svevia in Termoli, Italy—highlighted by the food guide *Where The Foodies Go*—the dish is prepared with a focus on local, sustainable catch, and the spirulina pasta is made in-house, lending the plate a vibrant color that echoes the sea from which its main ingredients are sourced.