Spaghetti alla Bottarga

Spaghetti with Bottarga

May 10, 2000
Web posted at: 3:57 p.m. EDT (1957 GMT)

From "A Mediterranean Feast"
by Clifford A. Wright
William Morrow & Company

Makes 4 to 6 servings

• 1 pound spaghetti
• Salt
• 1/2 cup extra virgin olive oil
• 1 large clove garlic, crushed
• 2 to 3 ounces bottarga, finely grated
• 3 tablespoons very finely chopped fresh parsley leaves (optional)

To prepare: Bring a large pot of water to a roiling boil, salt lightly (not abundantly, because the bottarga is salty) and add the pasta. Drain when al dente.

Meanwhile, in a large skillet or casserole, gently heat the olive oil over low heat with the crushed garlic and all but 2 tablespoons of the grated bottarga until the bottarga begins to sizzle. Turn the heat off and wait until the spaghetti is ready. Remove and discard the garlic cloves.

Add the spaghetti to the casserole and toss well with two forks or tongs until completely coated with bottarga. Serve with a sprinkle of the remaining bottarga and the parsley, if desired.

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