Pasta: Spaghetti alla Bottarga

Pasta: Spaghetti alla Bottarga

©Michael Rathmayer

Pasta: Spaghetti alla Bottarga

Pasta: Spaghetti alla Bottarga

©Michael Rathmayer

Ingredients (Serves 4)

500
g
spaghetti
8
tablespoon
olive oil
1
clove
garlic, peeled
50
g
Bottarga di muggine (dried salted mullet roe)
2
pinch
saffron
salt
pepper
  • Bring a pot of salted water to the boil, cook the pasta al dente. Meanwhile, mix the olive oil with the finely chopped garlic clove in a bowl to make a salsa.
  • Cut the bottarga lengthwise and grate one half finely using a sharp grater - this works particularly well if it has been frozen beforehand.
  • Cut the other half into thin slices and set aside. Drain the pasta, reserving a ladle of cooking water for later.
  • Add the spaghetti to the salsa and grated bottarga, sprinkle the saffron on top and mix with enough cooking water to make everything nice and juicy and creamy.
  • Season with pepper. Arrange on serving plates, garnish with slices of bottarga and serve.