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Sardinian Spaghetti alla Bottarga with Cured Mullet Roe, Lemon and Garlic
Sardinia's coastal treasure: spaghetti tossed in fragrant garlic and chili olive oil, showered generously with cured grey mullet bottarga roe and fresh lemon zest for an intensely savory, oceanic depth.
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
servings
4
- Bronze-cut durum wheat spaghetti360 g
- Cured mullet roe (bottarga di muggine), grated plus thin shavings60 g
- High quality extra virgin olive oil60 ml
- Garlic cloves thinly sliced3 clove
- Freshly grated zest of 1 organic lemon1 tsp
- Crushed red pepper flakes1 pinch
- Fresh flat-leaf parsley chopped15 g
- Salt for pasta water5 g
Preparation Steps
1
Boil spaghetti in lightly salted boiling water (as bottarga is naturally salty) until firm al dente.
2
Meanwhile, gently warm olive oil in a wide pan over low heat. Sauté sliced garlic and chili flakes for 1-2 minutes without browning. Remove from heat.
3
Transfer hot spaghetti directly into the pan with a small ladle of pasta water. Toss vigorously off heat, add three-quarters of the grated bottarga, lemon zest, and parsley to form a silky emulsion. Serve on warm plates, finishing with remaining bottarga and thin shavings.
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Nutrition Facts
per servingCalories
460
Protein
18g
Carbohydrates
66g
Fat
15g
Allergens
GlutenFish
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
