Bottarga is salted, cured fish roe, usually from mullet. It's popular across the Mediterranean, but you'll also find similar versions in Japan, Taiwan, and Korea, where it's made from mullet or freshwater drum. It's delicious and especially with a simple pasta dish.
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Category
Dinner
Servings
2
Prep time
10 minutes
Cook time
15 minutes
Bottarga is salt cured fish roe, usually from mullet. It's salty, umami and delicious, especially with a simple pasta dish.
Ingredients
- 4 tbsp olive oil
- 2 cloves garlic, crushed
- 180g (6.3 oz) dried spaghetti
- salt
- 1/2 tsp chilli flakes
-
50g (1.75 oz) bottarga, finely grated, plus extra for garnish
- zest of 1 lemon
- small handful of parsley, chiffonade
Directions
Place a pot of salted water on to boil. Once boiling, add the spaghetti and cook until al dente.
While the pasta is cooking, heat a frying pan over medium heat and add the olive oil and crushed garlic cloves. After 3-4 minutes, once the garlic has infused the oil, remove the garlic. Add the chilli flakes and finely grated bottarga to the pan.
- When the pasta is cooked, use tongs to transfer it directly to the pan with the oil and Bottarga. Toss well to coat the pasta. Add about half a cup of pasta water, more olive oil if needed, and the parsley. Keep stirring to emulsify the pasta water with the oil and create a silky sauce.
Place the pasta onto a plate and garnish with extra bottarga, parsley, lemon zest, and a drizzle of olive oil.
