Spaghetti with Bottarga di Muggine by Olio&Olive
Ingredients
(Serves 4)
Preparation 1. Bring a large pot of very lightly salted water to a boil
and add the spaghetti.
2. Just a couple of minutes before the pasta is ready,
gently heat the olive oil in a large frying pan and add
the chopped garlic and crumble in the chili pepper.
Sautee gently for a couple of minutes.
3. Before straining the spaghetti, reserve about a cup
of the cooking water. Strain the pasta and add to the
fry pan, topping with the grated bottarga* and cooking
water. 4. Toss and serve. Buon appetito! * Bottarga di Tonno (Tuna Roe) can be used instead of
Bottarga di Muggine (Mullet Roe) for a more intense flavor.
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