Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated bottarga
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Grater
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes.
2. While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1-2 minutes.
3. Add grated bottarga to the skillet and stir until it melts into the oil.
4. Drain the spaghetti and add it to the skillet. Toss the spaghetti with the bottarga sauce until well coated.
5. Add chopped parsley and season with salt and pepper to taste.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 65g
Protein: 15g
Substitutions for ingredients:
- Linguine or fettuccine can be used instead of spaghetti.
- Anchovy paste can be used instead of bottarga.
Variations:
- Add cherry tomatoes or roasted red peppers for extra flavor.
- Use lemon zest instead of parsley for a fresh twist.
Tips and tricks:
- Make sure to grate the bottarga finely to ensure it melts into the oil.
- Reserve some pasta water to add to the sauce if it's too thick.
- Use high-quality olive oil for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with extra parsley and grated bottarga.
Garnishes:
Extra parsley and grated bottarga.
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc.
- Garlic bread.
Suggested side dishes:
- Caesar salad.
- Roasted vegetables.
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the sauce is too thin, add more grated bottarga.
Food safety advice:
- Make sure to cook the spaghetti until al dente to avoid overcooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bottarga is a delicacy made from the roe of grey mullet or tuna, which has been salted and dried. It is commonly used in Mediterranean cuisine, particularly in Italy and Greece.
Flavor profiles:
Salty, briny, and slightly fishy.
Serving suggestions:
Serve as a main course with a side salad or roasted vegetables.
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Region: Italian