Spaghetti alla Bottarga is a traditional Italian dish that showcases the unique flavor of bottarga, which is salted, cured fish roe, typically from grey mullet or tuna. The dish is simple yet flavorful, allowing the bottarga to be the star ingredient. Here’s a basic recipe for Spaghetti alla Bottarga:
### Ingredients:
– 400 grams (14 oz) of spaghetti
– 50 grams (1.75 oz) of bottarga (grey mullet or tuna roe), finely grated
– 2 cloves of garlic, finely chopped
– 1 small red chili, finely chopped (optional, for a bit of heat)
– 60 ml (1/4 cup) of extra virgin olive oil
– Fresh parsley, chopped (for garnish)
– Lemon zest (optional, for garnish)
– Salt, to taste
### Instructions:
1. **Cook the spaghetti**: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve a cup of the pasta cooking water, then drain the spaghetti.
2. **Prepare the sauce**: In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and chili (if using) and sauté until the garlic is fragrant and golden, being careful not to burn it.
3. **Combine spaghetti and sauce**: Add the drained spaghetti to the skillet and toss to coat the pasta in the garlic-infused oil. If the mixture seems dry, add a bit of the reserved pasta water to help create a sauce.
4. **Add bottarga**: Remove the skillet from the heat and add the finely grated bottarga. Toss the spaghetti well to ensure the bottarga is evenly distributed. Adjust the seasoning with salt if necessary.
5. **Serve**: Divide the spaghetti among plates and garnish with chopped fresh parsley and a sprinkle of lemon zest, if desired.
### Tips:
– Bottarga is quite salty, so be cautious when adding additional salt to the dish.
– The dish is best enjoyed immediately after preparation to fully appreciate the delicate flavors of the bottarga.
Enjoy your Spaghetti alla Bottarga!
