Festive, easy, amazing
A festive dish usually means hard work. Not for our bottarga pasta. It is after all a variations on the garlic and oil theme. A festive dish in well under twenty minutes.
The fish eggs make all the difference. So when purchasing, don’t be stingy and go for the real stuff. Leave the powered version where it is. The red or dark version are tuna eggs, The lighter, amber-like bottarga belonged to mullets.
- Prep Time 5 Minutes
- Cook Time 12 Minutes
- Total Time 17 Minutes
- Serves 4 People
- Calories 275 kcal
Ingredients
- 400 grams of spaghetti
- 40 grams of bottarga
- 2 cloves of garlic
- 1 lemon
- olive oil (EVO)
- parsley
Instructions
- Bring a pot with abundant water to a boil
- Mince the bottarga
- Peel half a lemon, carefully removing the white rind
- Fry the unpeeled garlic in a pan with olive oil
- Boil your spaghetti and drain two minutes earlier than the bag tells you to
- Remove the garlic from the pan and add three quarters of the bottarga and zest
- Add the spaghetti and chopped parsely
- Mix vigorously and add some more olive oil
- Add the remaining bottarga to the festive dish
Notes
This is a festive dish. Do not, ever, tell your guests how easy it is to prepare. Be evasive when it comes to the recipe. Bottarga is a game-winner. So be careful when purchasing it. The same goes for the olive oil. Use the best quality you can find.There are plenty of variations to this wonderful dish. Some leave the garlic in, even chop it up. It may give a slightly bitter taste to your pasta. Adding chili pepper is a classic. Also interesting is the adding of cherry tomatoes. Not only for the nice colour, but also for the sweetness it brings.
