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Spaghetti alla Bottarga

In stock
£25.00
Spaghetti alla Bottarga
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PRINKLED WITH MEDITERRANEAN ‘CAVIAR’,​
THIS SARDINIAN DELICACY IS TOO GOOD TO MISS​

Method:​
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, 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.​

 

Additional Details
Cooking time:
10 min
Recipe difficulty level:
Easy

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