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Spaghetti alla Bottarga
Spaghetti with Bottarga
Makes 4 to 6 servingsIngredients:
To prepare: Bring a large pot of water to a roiling boil, salt lightly (not abundantly, because the bottarga is salty) and add the pasta. Drain when al dente.
Meanwhile, in a large skillet or casserole, gently heat the olive oil over low heat with the crushed garlic and all but 2 tablespoons of the grated bottarga until the bottarga begins to sizzle. Turn the heat off and wait until the spaghetti is ready. Remove and discard the garlic cloves.
Add the spaghetti to the casserole and toss well with two forks or tongs until completely coated with bottarga. Serve with a sprinkle of the remaining bottarga and the parsley, if desired.
'A Mediterranean Feast' -- as much, or as little, as you want to know about Mediterranean food
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