How spaghetti with mullet bottarga are made, simple recipe with pine nuts, lemon and parsley flavored, seasoned with olive oil.
Ingredients for 4 people
- 360 gr of spaghetti
- 50 gr mullet roe
- 1 tablespoon of pine nuts
- 1 clove of garlic
- 1 sprig of parsley
- 3 tablespoons of extra virgin olive oil
- 20 g of butter
- 1 lemon
- salt and pepper
Preparation of spaghetti with mullet roe
Peel the garlic clove and mash it, then wash and dry the parsley, then finely chop it.
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Heat the oil in a pan with the garlic and parsley, sauté the aromas over low heat, making sure they do not burn, for about 3 minutes, then remove from the heat.
Add the butter, a grated lemon zest, previously prepared washed and dried, the pine nuts and half of the finely chopped bottarga.
Boil the spaghetti in plenty of boiling salted water, taking care to remove them a minute before the time indicated to make them remain al dente, then drain and transfer them to the pan with the sauce, then mix and divide into portion dishes.
Cut the remaining bottarga into thin slices and arrange on the pasta, finally sprinkle with pepper and serve immediately on the table.
