Simple pasta with grated dried fish roe and lemon.
A minimalist Sardinian pasta dish celebrating bottarga (cured fish roe), tossed with warm oil, garlic, and a squeeze of fresh lemon.
Serves 2
Cook spaghetti in salted boiling water until al dente.
Warm olive oil with thinly sliced garlic until fragrant.
Toss hot pasta with oil, remove from heat, add lemon juice.
Top generously with grated bottarga and serve immediately.
Use freshly grated bottarga
Don't cook bottarga
Quality oil is important
Add parsley
Use bucatini instead of spaghetti
Best served immediately.
Bottarga represents the bounty of Sardinian seas, a luxury ingredient.
Cured and dried fish roe, prized for its rich umami flavor.
Per serving · 2 servings total
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