SPAGHETTI with MULLET BOTTARGA ! A spectacular dish, prepared in a few minutes and truly mind-boggling. You'll love this elegant pasta dish. Try making them at home too. Buon appetito!
Always purchase bottarga – pressed fish roe – in a whole piece and grate it yourself for best results. Mullet bottarga has a more mild flavours, is a real treasure of the sea.

Ingredients for 4 persons:
0,7lb/320g of spaghetti.
3,5oz/100g of mullet bottarga.
1oz/30g of Parmigiano Reggiano.
1oz/30g of butter.
1 lemon.
Parsley.
1 clove of garlic.
1 chilli pepper.
Extra virgin olive oil.
Salt.
Black pepper.

Method:
Clean the bottarga, cut half into strips and and grate the rest. Put the butter at room temperature, chop the parsley and grate the Parmigiano. Put the bottarga skin in the cooking water.
In a pan, flavor the oil with garlic, chilli pepper and parsley stems; remove everything, add the grated bottarga and let it flavor stirring constantly. Add 2 ladles of cooking water, the butter and make it narrow.
Remove the bottarga skin from the pot, salt the water and throw down the spaghetti. Halfway through cooking, drain the spaghetti in the pan and finish cooking with cooking water. Out of the flame, stir with Parmigiano, oil, pepper, parsley and cooking water.
Serve with plenty of sauce, grated bottarga, grated lemon zest, cracked pepper and bottarga slices.

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