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Spaghetti Alla Bottarga

Spaghetti Alla Bottarga

METHOD:

1. Boil 75g of spaghetti per person in salted water until al dente (about ten minutes).

2. Gently soften crushed garlic in a glug of olive oil, ensuring it doesnt burn in the large pan.

3. Save a cup of cooking water before draining the spaghetti and tip it into the hot garlic oil, stirring thoroughly.

4. Generously drizzle in olive oil, then loosen with some of the saved cooking water.

5. When warmed through, stir in your parsley and place on warmed plates.

6. Sprinkle with the grated bottarga before serving.

Additional Details
Recipe Type:
Pasta

May we suggest?

Spaghetti Neri

Spaghetti Neri

Provenance:
Puglia
Weight:
500g
Department:
Pasta
Suitable For Vegans:
No
£4.50
Whole Mullet Bottarga

Mullet Bottarga.

Provenance:
Sardegna
Weight:
Approx. 90g
£18.50
Vacuum/gas packed, with an ice pack, delivered next day by APC