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 g spaghetti
• 8 tablespoon olive oil
• 1 clove(s) garlic, peeled
• 50 g Bottarga di muggine (dried salted mullet roe)
• 2 pinch(es) saffron
• salt
• pepper

Steps

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.
2. Cut the bottarga lengthwise and grate one half finely using a sharp grater - this works particularly well if it has been frozen beforehand.
3. Cut the other half into thin slices and set aside. Drain the pasta, reserving a ladle of cooking water for later.
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.
5. Season with pepper. Arrange on serving plates, garnish with slices of bottarga and serve.