Spaghetti with Bottarga

Spaghetti with bottarga is a traditional dish of Italian cuisine, especially widespread in the coastal regions of Sardinia and Sicily. It is a dish with an intense and brackish flavor that captures the essence of the sea.

Ingredients

• 320 g of spaghetti
• 100 g of mullet or tuna bottarga, grated
• 1 clove of garlic
• Extra virgin olive oil (EVO) as needed
• Chili pepper (optional)
• Chopped parsley (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the spaghetti until al dente.
2. Meanwhile, in a pan, heat a drizzle of EVO oil and lightly brown a clove of garlic. If you like it spicy, you can add a small piece of chili pepper.
3. Remove the garlic (and the chili pepper if used) from the pan.
4. Drain the spaghetti and transfer them to the pan with the oil, tossing them briefly to flavor.
5. Remove the pan from the heat and incorporate the grated bottarga, mixing well.
6. If you wish, at this point you can add chopped parsley for a touch of freshness.
7. Serve immediately, adding another pinch of bottarga on top of each dish as desired.

The dish is quite simple, and the key is to use quality ingredients, especially the bottarga, which must be fresh and tasty. The speed of the seasoning preserves the intense and distinctive flavor of the bottarga, which is the undisputed protagonist of the dish. Enjoy your meal!