- 400 gr of spaghetti
- 2 garlic cloves
- 6 spoons of grated bottarga
- grated peel of biological lemon
- chili pepper
Bottarga Thuna Spaghetti is the best recipe for a special event with simple and delicious taste .
A special thanks to the Adelfio’s company in Marzamemi for the special gift given to me in order to prepare all these wonderful and parfumed Mediterranean spaghetti dishes.
It is just known that this recipe can be considered “ dinner in safe” and the bottarga is considered among the traditional agroalimentary sicilian food. Bottarga is used raw, just warmed but not exposed to direct heat. Is possible grate or slice thinly this delicious fish roe over salads and pasta. The most famous recipe with bottarga is grated and tossed with spaghetti and fried bread crumbs, simple and delicious!
A special attention to the choice of the quality of ingredients : Mullet roe bottarga is the finest and most requestedand not on the grey mullet, bio lemons and fresh parsley.
Fill a pot with water, then add the cooking salt and place over high heat and Once the water is boiling,cook the spaghetti and raise them “al dente”.
Now,peel and slice the clove of garlic finely, and pour it in a pan big enough to sauté the spaghetti once cooked. Add 2 tbsp of olive oil in the pan and heat over minimum flame, until the garlic is soft, stirring occasionally.
Once cooked, take off from the heat and add in the same pan 3tbsp of bottarga, grate the yellow part of the skin of a lemon, the mince parsley and chili pepper and mix all together
Finally,toss the spaghetti with the Bottarga mixture and add a 1 tbsp of hot cooking water if you like.
Serve the dish with a little bit of Bottarga and a finenly skin lemon and parsley chopped.