Spaghetti: Bottarga and Breadcrumbs

Name: Spaghetti: Bottarga and Breadcrumbs (Spaghetti con Bottarga e Pangrattato)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: grated zest of ¼ lemon; 1 tablespoon extra virgin olive oil; 40 g grated mullet bottarga; 1 tablespoon chopped flat-leaf parsley; 30 g butter; 200 g spaghetti; 2 tablespoons proper breadcrumbs

Spaghetti con Bottarga e Pangrattato

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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 spaghetti
2 tablespoons proper breadcrumbs
1 tablespoon

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean

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