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Bottarga Pasta

Bottarga

Ingredients:
– 4 tbsp olive oil
– 2 cloves garlic, crushed
– 180g (6.3 oz) dried spaghetti
– salt
– 1/2 tsp chilli flakes
– 50g (1.75 oz) Bottarga, finely grated, plus extra for garnish
– zest of 1 lemon
– small handful of parsley, chiffonade

Method:
1. Place a pot of salted water on to boil. Once boiling, add the spaghetti and cook until al dente.
2. While the pasta is cooking, 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.
3. When the pasta is cooked, use tongs to transfer it 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.
4. Place the pasta onto a plate and garnish with extra Bottarga, parsley, lemon zest, and a drizzle of olive oil.

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14 Replies to “Bottarga Pasta”

  3. Catfish roe. Used to have the gut catfish and do all of that stuff back in the day when I was young Grandma Johnson would fry it for Grandpa. No how is good 👍😊

  8. Love it. I am from Cabras, Sardinia – Bottarga is made mostly there.
    Such a good cooking ingredient

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