Prep
15 minCook
15 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 2 tablespoons olive oil | |
| 350 g/12 oz spaghettini salt | |
| 100 g/ 3 1/2 oz bottarga |
| 1. | Crumble half the bottarga and slice the remainder very thinly. Heat the olive oil in a small saucepan, add the bottarga and cook over a low heat. |
| 2. | Meanwhile, cook the spaghettini in a large pan of salted, boiling water until al dente, then drain and tip into the pan of sauce and mix well. Transfer to a warm servino dish. |
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