RECIPE
Ingredients - Serves four people
30ml of extra virgin olive oil
Two cloves of crushed garlic
50 grams of bottarga
A handful of freshly chopped parsley
320 grams of spaghetti
Salt
Method
Boil a saucepan of fresh water to cook the pasta, and add one tablespoon of salt per half litre of water. When the water boils, add the pasta.
In the meantime, in a small bowl grate the bottarga, add a splash of olive oil and mix until you get a paste like substance.
When the pasta is cooked, drain and put to one side.
In a frying pan add a splash of olive oil, the garlic and the parsley and cook until the garlic is golden.
Add the cooked pasta to this frying pan, add the rest of the olive oil and mix it well over a low heat.
When the pasta is well coated, remove from the heat and put the pasta into a large mixing bowl.
Add the bottarga paste to the mixing bowl and mix well.
Serve hot and enjoy!
The reason that the bottarga isn’t added to the frying pan is that you don’t want to cook it. It needs to be eaten in its raw state, otherwise it will lose its taste and will be slightly bitter.
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