It was late, and my wife, Lael, and I had just taken a six-hour ferry ride to Sardinia when we arrived at Gallura,
Bottarga (dried mullet roe described) is a delicacy that, when grated, makes a sublime pasta sauce. Some people sauté garlic and parsley in olive oil before tossing it and then add the bottarga, but I like this uncooked version best. This way, the rich flavor of bottarga comes through. When I tested this recipe at home, I held back some of the pasta without the sauce for our then three-year-old daughter, Gabriella, but she ignored us and went for the bowl with the bottarga, complaining, “You took too much! I want more.” She proceeded to polish off two servings.
© 2005 Giuliano Hazan. All rights reserved.