Pasta alla Bottarga
Don’t expect an assertive taste like caviar or anchovies. Bottarga is subtle. It’s the roe sac of a fish, usually mullet or tuna, which is salted, pressed, and dried.
- 1 lb. spaghetti or linguini
- ¼ cup olive oil
- 2 large garlic clove thinly sliced
- 3 tbsp. grated bottarga divided
- red pepper to taste
- ½ cup chopped parsley divided
- ½ cup toasted breadcrumbs
Start with boiling the water for pasta.
Add the oil, garlic, red pepper and ½ the parsley to a pan over medium heat. Fry for a few minutes. Don’t brown the garlic. Reduce the heat to low and add a tablespoon of bottarga. Stir and simmer for few minutes.
Save a cup of the pasta water and drain the pasta. Add the pasta and another tablespoon of the bottarga to the pan with the sauce and some pasta water if needed.
Turn off the heat and add the toasted breadcrumbs and remaining parsley. Serve, topping individual plate with the remaining bottarga.