Spaghetti with bottarga

Name: Spaghetti with bottarga
Cuisine: American
Ingredients: 12 ounces (340 g) long pasta, such as spaghetti, spaghettini, or linguine; 12 ounces (340 g) long pasta, such as spaghetti, spaghettini, or linguine; 12 ounces (340 g) long pasta, such as spaghetti, spaghettini, or linguine; 12 ounces (340 g) long pasta, such as spaghetti, spaghettini, or linguine; ¼ teaspoon crushed red pepper flakes; Kosher salt; ½ cup (120 ml) extra-virgin olive oil; 2 cloves garlic, lightly crushed; 1 tablespoon fresh lemon juice; ¼ cup (25 g) grated pecorino cheese; 1 cup (50 g) fresh flat-leaf parsley, loosely packed, chopped; Grated zest of 1 lemon; 2 ounces (55 g) mullet bottarga (about 1 whole lobe)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Bottarga is sold as whole roe lobes or already grated. As with hard cheeses, optimal flavor comes from buying whole pieces and grating it yourself. Make sure to peel off the pellicle, or outer membrane covering the sac, before grating or slicing bottarga. Wrapped well in plastic, bottarga can be stored refrigerated for months.

Ingredients

2 ounces (55 g) mullet bottarga (about 1 whole lobe)
½

Americas
United States
Pasta
Fish course
Pescatarian
California

Method

Cut the lobe shallowly down its length and peel away and discard the pellicle. Using a Microplane, grate the bottarga into a shallow bowl.

In a large skillet, combine the olive oil and garlic. Cook over medium heat, stirring, until the garlic is golden brown on all sides, about 5 minutes. Remove and discard the garlic. Add the crushed red pepper and continue to cook, stirring constantly