Name: Spaghetti con uova di aringhe (Spaghetti with soft roes)
Yield: Serves 4
Cuisine: Italy
Ingredients: 350 g/12 oz spaghetti; 2 garlic cloves, finely chopped; 250 g/9 oz soft roes; 4 tbsp chopped flat-leaf parsley; salt and freshly ground black pepper; 6 tbsp extra virgin olive oil; 250 g/9 oz fresh tomatoes, peeled, seeded and chopped, or chopped canned plum tomatoes, drained; ½–1 tsp crushed dried chillies, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

The soft roes, which are actually the milt of the male fish, are more delicate than the hard roes from the female.

Ingredients

6 tbsp extra virgin olive oil
250 g/9 oz fresh tomatoes, peeled, seeded and chopped,

Method

Heat half the oil in a heavy-bottomed frying pan over high heat. Add the tomatoes, chilli and garlic and cook for 8–10 minutes.

Drop the spaghetti into a pan of boiling salted water.

Turn down the heat under the tomato sauce, add the roes and cook gently for about 4–5 minutes, breaking up the roes with a wooden spoon. Season with salt and pepper to taste. Just before serving, st