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Spaghetti Neri con Bottarga

Spaghetti Neri con Bottarga

Mullet Bottarga with Squid Ink Spaghetti

Black Squid Ink Spaghetti 75g
Grated Mullet Bottarga and Shavings 1 tablespoon
Garlic Clove
Red Chillies Peppers  2
Extra Virgin Olive Oil 4 tablespoons

Prepare spaghetti “al dente” in a generous amount of salted water. Crush the garlic and chopped chilly, fry lightly in an omelette pan. Drain the spaghetti and add to the sauce on the stove. Mix and fry gently for 2 minutes then turn off the heat and sprinkle with grated Bottarga and Bottarga shavings.


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