PRINKLED WITH MEDITERRANEAN ‘CAVIAR’,
THIS SARDINIAN DELICACY IS TOO GOOD TO MISS
Boil 75g per person of spaghetti in plenty of salted water until al dente (about ten minutes).
Meanwhile, gently soften crushed garlic in a good glug of olive oil in a large frying pan, ensuring it doesn’t burn.
Save a cup of cooking water before draining the spaghetti and tipping it into the hot garlic oil, stirring thoroughly.
Generously drizzle in olive oil, then loosen with some of the saved cooking water.
When warmed through, stir in your parsley and place on warmed plates.
Sprinkle with the grated bottarga before serving.
Contents for up to 6: 500g spaghetti, approx. 90g bottarga and your recipe card.
You’ll need: Olive oil, flat leaf parsley and a clove of garlic.
Tip: Grate the remaining bottarga in a food processor and store in an airtight jar in the freezer.
Time: 15 minutes.
Wine: We recommend A Mano Imprint Primitivo.