Spaghetti alla bottarga
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Extra-virgin olive oil |
| 1 | tablespoon | Crushed red pepper |
| 2 | Garlic cloves; thinly sliced | |
| 1 | pounds | Spaghetti; preferably italian |
| ½ | cup | Finely-chopped Italian parsley |
| 6 | ounces | Bottarga; tuna or mullet |
| 2 | Lemons; zest of | |
Directions
Heat 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch sauté pan, heat olive oil, red pepper and garlic over low heat until just fragrant, about 2 minutes, and remove from heat.
Cook spaghetti according to package instructions until just al dente. Drain and pour into oil mixture and add parsley. Toss to mix well over medium heat and pour into warmed serving bowl. Shave Bottarga with a peeler or small mandolin over bowl, sprinkle with lemon zest and serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5688)
Per serving: 668 Calories (kcal); 29g Total Fat; (38% calories from fat); 15g Protein; 88g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali
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