FOOD
Spaghetti with Bottarga
Mix up your spaghetti routine with a dash of bottarga, a salted delicacy nicknamed "prosciutto of the sea."
FOOD
Spaghetti with Bottarga
Mix up your spaghetti routine with a dash of bottarga, a salted delicacy nicknamed "prosciutto of the sea."
Ingredients
- 1/2 pounds spaghetti
- 3 tablespoons extra virgin olive oil
- 2-4 garlic cloves, thinly sliced
- 1 pinch red chili flakes
- 2-4 anchovies
- 1/2 lemon, juiced
- 1-2 bunches arugula
- Bottarga
Steps
- In lightly salted water, cook spaghetti for 1 minute less than the box instructs.
- Heat olive oil in a sauté pan over medium heat.
- Add garlic, pepper flakes and anchovies to the pan. Cook until the anchovies dissolve, stirring to help melt them. Remove from heat and squeeze the lemon juice into pan; swirl to combine.
- With 30 seconds left on the pasta, add arugula to the pasta water and stir.
- Transfer all spaghetti and arugula to sauce pan.
- Turn heat to medium-low and toss, toss, toss!
- Remove to a plate.
- Grate bottarga directly overtop.
- Enjoy!