Recipe Tip: Pasta: Spaghetti alla Bottarga - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Less is more: bottarga di muggine, dried and salted grey mullet's roe from Sardinia, turns a simple plate of spaghetti into a luxury.
- 500 gspaghetti
- 8 tablespoonolive oil
- 1 clove(s)garlic, peeled
- 50 gBottarga di muggine (dried salted mullet roe)
- 2 pinch(es)saffron
Step 1Bring a pot of salted water to the boil, cook the pasta al dente. Meanwhile, mix the olive oil with the finely chopped garlic clove in a bowl to make a salsa.
Step 2Cut the bottarga lengthwise and grate one half finely using a sharp grater - this works particularly well if it has been frozen beforehand.
Step 3Cut the other half into thin slices and set aside. Drain the pasta, reserving a ladle of cooking water for later.
Step 4Add the spaghetti to the salsa and grated bottarga, sprinkle the saffron on top and mix with enough cooking water to make everything nice and juicy and creamy.
Step 5Season with pepper. Arrange on serving plates, garnish with slices of bottarga and serve.