SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA
Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!
Provided by Buckwheat Queen
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in a large skillet or wok over medium heat.
- Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
- Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
- Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 87.6 g, Fat 15.8 g, Fiber 4.9 g, Protein 15.3 g, SaturatedFat 2.3 g, Sodium 10.8 mg, Sugar 3.6 g
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C Lash
[email protected]This dish is a great way to impress your guests. It's simple to make, but it looks and tastes like it came from a restaurant.
arfin hasan
[email protected]I've never had bottarga before, but I'm glad I tried it in this recipe. It adds a really unique and flavorful element to the dish.
Ishwi Rai
[email protected]This recipe is a bit time-consuming to make, but it's worth the effort. The bottarga is a bit expensive, but it's worth it for the flavor it adds to the dish.
Mahar Sarwar
[email protected]I'm not a big fan of seafood, but I decided to give this recipe a try anyway. I'm so glad I did! The bottarga adds a nice briny flavor that really complements the other ingredients. I'll definitely be making this again.
Alfaisal Awad
[email protected]This dish is perfect for a summer meal. It's light and refreshing, and the bottarga adds a nice salty flavor.
Salisu Gambo Ali
[email protected]I love the simplicity of this dish. It's just a few simple ingredients, but they come together to create a delicious and satisfying meal.
Joan O'Hickey
[email protected]This recipe is a great way to use up leftover spaghetti. It's also a very affordable dish to make.
Adam Pallangyo decor
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. It's a very unique and flavorful dish. I'll definitely be making it again.
Meer Sahar Sindhi
[email protected]This recipe is a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili peppers.
Adil Afghan
[email protected]This dish is so flavorful and delicious. I love the combination of anchovies, garlic, and chili peppers. It's the perfect pasta dish for a quick and easy weeknight meal.
Abdelrahman Tarek
[email protected]I've made this recipe several times now and it's always a hit. My family loves it. It's a great weeknight meal because it's so quick and easy to make.
Kamrul hasan 36y
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The bottarga was a bit difficult to find, but I was able to find it online. The dish turned out great and I'm so glad I tried it.
Maison Angel
[email protected]I'm not a huge fan of anchovies, but I decided to give this recipe a try anyway. I'm so glad I did! The anchovies add a subtle flavor that really complements the other ingredients. This dish is now one of my favorites.
Betty Nosiku
[email protected]This recipe is a keeper! It's so simple to make, yet it's packed with flavor. The bottarga adds a nice salty, briny flavor that really takes the dish to the next level. I will definitely be making this again.