Spaghetti Vongole My Style

I did this last night for my parents, and I think it's one of the better vongoles I've made.  The bottarga is the trick. 

spaghetti (1 pack for four people)

fresh red chile

4-5 dried pepperoncini

clams--small ones

parsley- 2 handfuls

bottarga- 2 tblsps

EVOO

S&P

5 cloves garlic

white wine

butter-- 2 tblsps

lemon

1. in  a big pan, saute garlic and pepperoncini in a few tblsp of EVOO until former is lightly goldened; let sit in oil for so that flavor develops
2. turn heat up, add clams, cover
3. when clams open, add half cup of wine, maybe a bit more, til alcohol burns off
4. take pepperoncini out, put in chopped fresh chili
5. while above is happening, cook spaghetti 6 mins until very al dente
6. put pasta in pan, stir, add S&P, parsley & bottarga (latter mainly as seasoning!)
7. at very end, add butter, stir until melts, plus another splash of EVOO
8. serve with lemon wedges