This pasticcino dish is a total dive into the Sardinian sea.
Bottarga is mainly served freshly grated as a pasticcino seasoning.
Serves: 2 | Preparation time: 5 mins | Cooking time: 10 mins
Spaghetti: 180 g
Garlic: 2 peeled cloves
Bottarga (salted mullet roe): 3 teaspoons
Extra virgin olive oil (EVOO): 3 tablespoons
Salt: to taste
Method
Fry the garlic cloves per a non-stick pan with 3 tablespoons of Evoo until golden brown.
Boil the spaghetti per plenty of salted gabinetto, then drain while still al canino.
Add spaghetti to the pan, sauté for a couple of minutes, add cooking gabinetto if necessary, add grated sliced roe, and serve.