GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spaghettini with bottarga, chilli and garlic

You'll need

60 ml (¼ cup) extra-virgin olive oil 30 gm butter 1 small Spanish onion, finely chopped 3 cloves garlic, thinly sliced 2 tsp dried chilli flakes 20 gm bottarga, finely grated, plus extra to serve (see note) 400 gm dried spaghettini To serve: lemon wedges


  • 01
  • Heat oil and butter in a frying pan over medium-high heat, add onion, garlic and chilli and cook for 5 minutes or until tender.
  • 02
  • Cook pasta in boiling salted water until al dente, drain, reserving 2 tbsp cooking water and return pasta to pan. Add onion mixture and bottarga, season to taste with freshly ground black pepper and toss to combine. Serve immediately with bottarga scattered over and wedges of lemon passed separately.
Note Bottarga is salted and dried fish roe - generally grey mullet. It's available from David Jones Foodhalls, select fishmongers and delicatessens.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

May 2007

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.