Spaghetti with Bottarga – MyPinchofItaly.co.uk


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.

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