This pasta dish is a total dive into the Sardinian sea.

Bottarga is mainly served freshly grated as a pasta seasoning.

 

Serves: 2 | Preparation time: 5 mins | Cooking time: 10 mins

  • Spaghetti: 180 g
  • Garlic: 2 peeled cloves
  • Bottarga (salted mullet roe): 3 teaspoons
  • Extra virgin olive oil (EVOO): 3 tablespoons
  • Salt: to taste

Method

Fry the garlic cloves in a non-stick pan with 3 tablespoons of Evoo until golden brown.

Boil the spaghetti in plenty of salted water, then drain while still al dente.

Add spaghetti to the pan, sauté for a couple of minutes, add cooking water if necessary, add grated or sliced roe, mix and serve.

 

 

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