Soak the clams in salted water for an hour. After that, rinse well to remove the excess sand and salt and put them on the fire in a large saucepan to make them open. Once open, drain their cooking water and keep it aside. Finely chop the shallots, sauté in a saucepan with 20g of butter and 2 tablespoons of extra virgin olive oil.
Add the rice and toast for a few minutes, pour the white wine and add the hot broth, a little at a time. Dissolve the tomato paste in a ladle of broth and add it to the rice; Also add clam cooking water making sure
that there is no sand in it.
After 15 minutes, add the clams - half shelled and half still with shells. Finish cooking the rice and once cooked, stir in 20 grams of butter and 20 grams of Bottarga. Serve sprinkled with parsley and the remaining Bottarga.