How to make the Spaghetti con bottarga:
Bring a large pot of water to a rolling boil. Meanwhile finely
chop half the bottarga together with the parsley on a board, then transfer to
a bowl. Finely chop garlic, then add remaining bottarga and coarsely chop it
with the garlic. Mix this into the bowl with the other ingredients, then start
adding oil, a little at a time, mixing with a wooden spoon and seasoning with
the pepper, according to taste. (I like a lot). Cover and refrigerate until
needed.
Add a tablespoon of Italian sea salt to the hot water, then
add pasta and cook until al dente. Meanwhile, coarsely chop the remaining
sprigs of parsley. Drain pasta, transfer to a large serving plate, add the
sauce, toss very well, and serve with the chopped parsley and additional
pepper if desired. PLEASE, NO CHEESE on this one.
Serves 4
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