Spaghettini Bottarga Recipe

Inspired by il Buco

Time30m

Serves4

Bottarga di mugginess, peperoncino, lemon, parsley.

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Ingredients

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1
Cook the Spaghettini
In a large pot, bring salted water to a boil. Add the spaghettini and cook according to package instructions until al dente, usually about 8-10 minutes.
2
Prepare the Sauce
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the red chili flakes and sauté for about 1 minute until fragrant.
3
Combine Ingredients
Once the spaghettini is cooked, reserve about 1 cup of the pasta water, then drain the pasta. Add the drained spaghettini directly into the skillet with the chili oil.
4
Add Bottarga and Lemon
Grate the bottarga di muggine over the pasta and add the lemon zest and juice. Toss everything together, adding reserved pasta water a little at a time until you reach the desired consistency.
5
Finish with Herbs
Fold in the chopped parsley and season with salt and black pepper to taste. Toss well to combine.