Spaghetti Alla Chitarra With Mullet Bottarga

Name: Spaghetti Alla Chitarra With Mullet Bottarga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 1/2 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice); 3 garlic cloves, thinly sliced; 1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces; 1/4 cup whole flat-leaf parsley leaves; 1/4 cup basic tomato sauce, recipe follows; 1 pound spaghettini (reserve 1 cup cooking liquid); Lefkas Mullet Bottarga, for grating; 1/4 cup toasted bread crumbs; Pinch chili flakes

Servings: persons

Kosher salt
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1/2 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice)
3 garlic cloves, thinly sliced
1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces
1/4 cup whole flat-leaf parsley leaves
1/4 cup basic tomato sauce, recipe follows
1 pound spaghettini (reserve 1 cup cooking liquid)
Lefkas Mullet Bottarga, for grating
1/4 cup toasted bread crumbs
Pinch chili flakes

1
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2
In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes. Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.
3
Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes. Drain the pasta and add it to the tomato mixture. Toss over high heat for 1 minute. Divide the pasta evenly among 4 heated bowls.
4
Grate the mullet bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a
5
sprinkling of chili flakes and a drizzle of olive oil.
6
www.bottargaclub.com

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 2 tablespoons extra-virgin olive oil, plus extra for drizzling, 1/2 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice), 3 garlic cloves, thinly sliced, and more.

Yes, Spaghetti Alla Chitarra With Mullet Bottarga falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!