Chef Jake Addeo packed shad roe, when it was in season, in salt, sugar, peperoncino, orange zest and other dried herbs. He dried it overnight then washed it, pressed it and hung it at 52 degrees Fahrenheit for at least two weeks.
For the spaghettini, he sautés garlic and peperoncino in oil, adds some pasta water, orange zest and shavings of the pressed roe. He adds a julienne of raw razor clam and then some breadcrumbs seasoned with garlic, peperoncino and lemon zest.
He adds coo