Saturday, June 7, 2008

Bottarga Spaghetti

Bottarga Spaghetti
serves 4

200g/7oz bottarga (Italian dried
salted fish roe), grated juice of 2 lemons
125ml/4fl oz extra virgin olive oil
350g/12oz dried spaghetti
2 dried red chillies, crumbled
salt and freshly ground
black pepper

• In a bowl, combine three-quarters of the bottarga and the lemon juice to create a cream. Gradually stir in the oil to form a thick sauce.
• Cook the spaghetti in lightly salted boiling water until al dente. Drain; reserve a little of the cooking water.
• Stir the hot cooking water into the bottarga cream to loosen. Add the chilli, and season with salt and pepper. Add the spaghetti to the sauce and toss to coat thoroughly.
• Serve immediately, scattered with the remaining bottarga.

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