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Spaghetti: Bottarga and Breadcrumbs
Spaghetti con Bottarga e Pangrattato
Preparation info
- Serves
4
as a starter - Difficulty
Medium
Appears in
By Caz Hildebrand and Jacob Kenedy
Published 2010
Spaghetti with bottarga is another classic, especially in Sardinia. The addition of breadcrumbs is my own — they can easily be omitted, but add a pleasing crunch.
Ingredients
200 g 2 tablespoons 1 tablespoon
Method
Rub the breadcrumbs with the oil, toast in a moderate oven until golden brown. Leave to cool, then mix with the lemon zest, parsley and half the bottarga. Put the pasta on to boil. When nearly done, warm the remaining bottarga in a frying pan with the butter and a few tablespoons of the pasta water over a very low heat, just to make a sauce – don’t let it boil. Drain the pasta
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