Cook The Book: Spaghetti With Sardinian Bottarga

1. 1

   Squeeze the juice of 2 of the lemons. Crumble the chiles.

2. 2

   Grate 3/4 of the bottarga into a bowl. Add the lemon juice and stir to combine to a cream. Slowly add the olive oil to form a thick sauce.

3. 3

   Cook the spaghetti in salted water until

4. 4

   . Drain and reserve a little of the cooking water.

5. 5

   Stir the hot water into the bottarga cream to loosen, then season with chiles and black pepper. Add the spaghetti to the sauce and toss to coat thoroughly.

6. 6

   Serve the remaining bottarga grated over and a piece of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.