Recipe Tip: Pasta: Spaghetti alla Bottarga - Falstaff

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.



    1. 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.
    2. 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.
    3. Step 3

      Cut the other half into thin slices and set aside. Drain the pasta, reserving a ladle of cooking water for later.
    4. 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.
    5. Step 5

      Season with pepper. Arrange on serving plates, garnish with slices of bottarga and serve.