BOTTARGA SPAGHETTI
BOTTARGA SPAGHETTI
Ingredients
16 ounces spaghetti
8 ounces bottarga
3 lemons
2 dried chiles
7 tablespoons extra-virgin olive oil
Directions
1.
Squeeze the juice of 2 of the lemons. Crumble the chiles.
2.
Grate 3/4 of the bottarga into a bowl. Add the lemon juice and stir to combine to a cream. Slowly add the olive oil to form a thick sauce.
3.
Cook the spaghetti in salted water until al dente. Drain and reserve a little of the cooking water.
4.
Stir the hot water into the bottarga cream to loosen, then season with chiles and black pepper. Add the spaghetti to the sauce and toss to coat thoroughly.
5.
Serve the remaining bottarga grated over and a piece of lemon.
2.
Grate 3/4 of the bottarga into a bowl. Add the lemon juice and stir to combine to a cream. Slowly add the olive oil to form a thick sauce.
3.
Cook the spaghetti in salted water until al dente. Drain and reserve a little of the cooking water.
4.
Stir the hot water into the bottarga cream to loosen, then season with chiles and black pepper. Add the spaghetti to the sauce and toss to coat thoroughly.
5.
Serve the remaining bottarga grated over and a piece of lemon.
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