Spaghetti Con Mullet Bottarga E Pan Grattato

1. 1

   Place bottarga, wrapped in plastic, in the freezer. Lightly toast stale bread under broiler. Process to fine crumbs in food processor or blender. You should have about 1/2 cup.

2. 2

   Heat 1 tsp. olive oil in a small skillet. Add minced garlic, and brown lightly. Add lemon zest, cook 30 seconds, and add bread crumbs and 1 tsp. parsley. Season with salt and pepper. Set aside.

3. 3

   Bring a large pot of water to a boil. Season generously with salt, add pasta, and cook until barley al dente.

4. 4

   While pasta cooks, heat 2 T. olive oil in a large skillet. Add chili and sliced garlic, and cook until garlic is just beginning to color.

5. 5

   Remove pan from heat. Remove bottarga from freezer and slice paper-thin with a mandoline or a sharp knife.

6. 6

   Drain pasta, reserving 1 cup cooking water. Pour water into skillet with chili and garlic, add drained pasta, return to medium heat, and simmer about a minute. Add remaining parsley and half the bread crumbs. Toss to combine. Season with salt and pepper.

7. 7

   Drizzle with remaining olive oil. Transfer to 4 warm shallow bowls, top each with remaining bread crumbs, and scatter slices of bottarga. Serve at once

8. 8

   www.bottargaclub.com

* Per serving · 4 servings · Values may vary.

No additional tips available.