Pairs well with Bottarga Spaghetti
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Bottarga Spaghetti
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A simple yet flavorful pasta dish featuring Bottarga, olive oil, garlic, and chili flakes.
00:15:00 total
Serves 2
medium
Pasta / Noodle Course
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Ingredients
- olive oil - 4 tbsp
- garlic - 2 cloves (crushed)
- dried spaghetti - 180g (6.3 oz)
- salt - to taste (for boiling pasta)
- chilli flakes - 1/2 tsp
- Bottarga - 50g (1.75 oz) (finely grated, plus extra for garnish)
- lemon zest - 1 lemon (from 1 lemon)
- parsley - watch the video to see (small handful, chiffonade)
Instructions
- Cook the Spaghetti: Place a pot of salted water on to boil. Once boiling, add the spaghetti and cook until al dente.
- Prepare the Bottarga Mixture: Heat a frying pan over medium heat and add the olive oil and crushed garlic cloves. After 3-4 minutes, once the garlic has infused the oil, remove the garlic. Add the chilli flakes and finely grated Bottarga to the pan.
- Combine Pasta and Bottarga Mixture: Use tongs to transfer the cooked spaghetti directly to the pan with the oil and Bottarga. Toss well to coat the pasta. Add about half a cup of pasta water, more olive oil if needed, and the parsley. Keep stirring to emulsify the pasta water with the oil and create a silky sauce.
- Serve: Place the pasta onto a plate and garnish with extra Bottarga, parsley, lemon zest, and a drizzle of olive oil.
