Bottarga are basically dried fish 'muggine' eggs and can be bought in packets from many supermarkets in Italy. They may even be sold in powder form in glass tins.
150g of raw beans, 200g of mussels, 150g of washed squid, 200g of clams, 200g of 'Venus' clams, 100g of finely cut 'bottarga', 300g of dried cinnamon, ½ onion chopped finely, 2 garlic grains, 60g of 'pancetta' or bacon cubes, 8 spoonfuls of extra virgin olive oil, 150g of tomato paste, 200g of fresh 'tagliatelli' pasta made with eggs, 100g of carrots, 100g of celery, A generous spoonful of cut parsley
Soak the beans for 12 hours then boil with the carrots and celery to give them flavor.
Wash and cut the squid into strips and add them to a frying pan of mussels and the two types of clams.
Remove the shells and add the bottarga. Aside, fry the garlic, bacon and onion.
Once done remove the garlic and add the tomato paste.
Add it all to the seafood mixture along with salt and pepper and bring the whole dish to cooking temperature.
Prepare the pasta in boiling salty water until 'al dente'.
When the pasta is drained add the seafood mixture and the boiled beans. Top with parsley and run a sliver of olive oil over everything and serve.