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Appetizers, Fish and Shellfish, Mains

Spaghettini Con Bottarga

For those of us who love food and study its history, one of the most vexing questions is how an ingredient of humble origins suddenly becomes a sought-after delicacy that appears on fancy tables from L.A. to London. As often ... Read more

Total time: 25 minutes | Serves 6 as a first-course or 4 as a main-course
  • 1 cup extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1/2 cup grated bottarga, plus more for topping
  • 1/2 cup chopped Italian parsley
  • Freshly ground pepper
  • Water
  • Salt
  • 1 pound spaghettini

Step 1Place oil and garlic in large skillet and cook over medium heat 5 minutes, stirring often and taking care that garlic does not burn. Add bottarga. Toss and cook 1 minute. Turn off heat and stir in parsley and dash pepper.

Step 2Bring at least 4 quarts cold water to a rolling boil. Add dash salt and, when water returns to a boil, add spaghettini. Cook until al dente (check package for recommended time), stirring frequently.

Step 3Reserve 1 cup cooking water from pasta. Drain spaghettini, then add to skillet. Toss well and cook over high heat 1 minute, adding a little pasta water, if necessary. Transfer pasta to serving dish and sprinkle with a little more shaved bottarga. Serve immediately.

Note: Adapted from "La Cucina Siciliana di Gangivecchio" by Wanda and Glovanna Tornabene with Michele Evans (Knopf, 1996).
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