Spaghetti alla Bottarga

Name: Spaghetti alla Bottarga
Ingredients: 8 tablespoons extra virgin olive oil; 1 tablespoon crushed red pepper; 2 cloves garlic, thinly sliced; 1 pound spaghetti, preferably Italian; 2 bunches Italian parsley, finely chopped, to yield 1/2 cup; 6 ounces Bottarga, tuna or mullet; Peeler or small mandolin; Zest of 2 lemons

8 ingredients

6 steps

Ingredients

8 tablespoons extra virgin olive oil
1 tablespoon crushed red pepper
2 cloves garlic, thinly sliced
1 pound spaghetti, preferably Italian
2 bunches Italian parsley, finely chopped, to yield 1/2 cup
6 ounces Bottarga, tuna or mullet
Peeler or small mandolin
Zest of 2 lemons

Directions

1

Heat 6 quarts water to boil and add 2 tablespoons salt.
2

In a 12- to 14-inch saute pan, heat olive oil, red pepper and garlic over low heat until just fragrant, about 2 minutes, and remove from heat.
3

Cook spaghetti according to package instructions until just al dente.
4

Drain and pour into oil mixture and add parsley.
5

Toss to mix well over medium heat and pour into warmed serving bowl.
6

Shave Bottarga over bowl, sprinkle with lemon zest and serve immediately.