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.
Ingredients
- 500 gspaghetti
- 8 tablespoonolive oil
- 1 clove(s)garlic, peeled
- 50 gBottarga di muggine (dried salted mullet roe)
- 2 pinch(es)saffron
- salt
- pepper
Instructions
Step 1
Bring 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 2
Cut the bottarga lengthwise and grate one half finely using a sharp grater - this works particularly well if it has been frozen beforehand.Step 3
Cut the other half into thin slices and set aside. Drain the pasta, reserving a ladle of cooking water for later.Step 4
Add 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 5
Season with pepper. Arrange on serving plates, garnish with slices of bottarga and serve.