Spaghetti with roe (Botargo)
Even the ancient Phoenicians appreciated the “Bottarga”, the so-called “Caviar of the Mediterranean” gained from mullet roe.
|2 slices||botargo (produced from mullet eggs)|
|1||clove of garlic, chopped|
|a little bit of||parsley, chopped|
|50 ml||extra virgin olive oil|
|1 pinch/es of||salt and pepper|
- Leave the botargo to melt in olive oil and briefly steam the garlic in the same pan.
- At the same time, cook the spaghetti in salted water until al dente.
- Add a drop of the cooking water into the botargo and olive oil mixture and then add the lime juice.
- Add the spaghetti, season with salt and pepper and serve immediately with the chopped parsley.