Spaghetti with tuna botargo – Spaghetti alla bottarga di tonno

Ingredients for 4 servings

  • 14 oz. spaghetti
  • 1/2 glass extra virgin olive oil
  • 2 cloves of garlic
  • parslet
  • 1 hot pepper
  • 2 1/2 oz. tuna botargo (dried and salted tuna eggs)
  • 2 oz. Blanched almonds (optional)
  • salt TT

Sautè the minced garlic and parsley in a saucepan with oil and chopped hot pepper; remove from heat, add 2 tablespoons of grated botargo and mix. Remove the hot pepper. Cook the spaghetti in salty boiling water; drain at ” al dente” and transfer to the casserole with the seasoning. Add the remaining botargo, a handful of snipped parsley and, if you like, the chopped almonds; toss and serve.

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