Il Cucinologo
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Spaghettini with Bottarga and Lemon

17/11/2023

Spaghettini with Bottarga and Lemon are a simple dish, but with great impact, that combines marine and citrus flavors. Here is the recipe:

Ingredients

  • 350 g of spaghettini or spaghetti
  • Bottarga from mullet or tuna (quantity to taste)
  • 1 organic lemon (both the juice and the grated zest)
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Fresh red chili or flakes (to taste)
  • Fresh chopped parsley
  • Salt to taste

Preparation

  1. Cook the spaghettini in a pot with plenty of boiling salted water until al dente.

  2. Meanwhile, in a pan, heat a drizzle of extra virgin olive oil with the garlic cloves until golden (then you can choose whether to remove them or leave them, depending on your personal taste).

  3. If you like, add a bit of chili to give a spicy touch to the dish.

  4. Drain the pasta and reserve a cup of the cooking water.

  5. Transfer the pasta from the pot to the pan with the oil, garlic, and chili, adding the reserved cooking water a little at a time until you reach the desired creaminess.

  6. Toss the spaghettini well in the oil and add the lemon juice and grated zest.

  7. Serve the pasta garnishing each plate with fresh chopped parsley and plenty of grated bottarga or thinly sliced.

This dish brings the aromas and flavors of the Mediterranean to the table, perfect for an elegant dinner or to impress your guests with a dish of bold and sophisticated taste. Enjoy your meal!