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Spaghettini with Bottarga and Lemon

17/11/2023

Spaghettini with Bottarga and Lemon is a simple, yet impressive dish that combines sea flavors with citrus notes. Here is the recipe:

Ingredients

  • 350 g of spaghettini or spaghetti
  • Grey mullet or tuna roe bottarga (quantity to taste)
  • 1 organic lemon (both juice and grated zest)
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Fresh red chili pepper or chili flakes (optional)
  • Chopped fresh parsley
  • Salt to taste

Preparation

  1. Cook the spaghettini in a pot of boiling salted water until al dente.

  2. Meanwhile, in a pan, heat a stream of extra virgin olive oil with the garlic cloves until golden brown (then you can choose whether to remove them or leave them, depending on your personal taste).

  3. If you like, add some chili pepper to give a spicy kick to the dish.

  4. Drain the pasta and reserve a cup of the cooking water.

  5. Remove the pasta from the pot and put it in the pan with the olive oil, garlic, and chili pepper, adding the reserved cooking water gradually until you reach the desired creaminess.

  6. Emulsify the spaghettini well in the oil and add the lemon juice and grated zest.

  7. Serve the pasta garnishing each plate with chopped fresh parsley and plenty of grated bottarga or thinly sliced flakes.

This dish brings the fragrances and flavors of the Mediterranean to the table, perfect for an elegant dinner or to impress your guests with a dish of bold and sophisticated taste. Enjoy your meal!