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Pasta: Spaghetti alla Bottarga

Pasta: Spaghetti alla Bottarga
©Michael Rathmayer
Home Food & Drinks Recipes Cooking Pasta: Spaghetti alla Bottarga

Pasta: Spaghetti alla Bottarga

Pasta

Less is more: bottarga di muggine, dried and salted grey mullet's roe from Sardinia, turns a simple plate of spaghetti into a luxury.

Ingredients (4 servings)
500 spaghetti
8 tablespoon(s) olive oil
1 handful garlic, peeled
50 Bottarga di muggine (dried salted mullet roe)
2 pinch(es) 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.
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