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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