Spaghetti Aglio, Olio, e Peperoncino con Bottarga
Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(16 ounce) package spaghetti
- ¼cup extra-virgin olive oil, or more to taste
- 2cloves garlic, minced
- 1red chile pepper, seeded and minced
- 2ounces grated Sardinian mullet bottarga, divided
- 4tablespoons chopped flat-leaf (Italian) parsley
- 1small lemon, zested
Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.Step 2
Meanwhile, heat oil in a large skillet or wok over medium heat.Step 3
Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.Step 4
Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.Step 5
Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.