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Spaghettini with lemon and bottarga

This simple recipe is full of big, bold flavours. Briny and zesty, it will transport you straight to the Mediterranean.

You'll need

400 gm dried spaghettini Juice of 3 lemons, finely grated rind of 2 200 ml extra-virgin olive oil 25 gm bottarga, finely grated (see note) ¼ cup (firmly packed) flat-leaf parsley, coarsely chopped


  • 01
  • Cook pasta in boiling salted water until al dente (7-10 minutes). Drain, reserving 2 tbsp cooking water. Return pasta and reserved cooking water to pan. Add remaining ingredients, season generously, toss well to combine and serve hot.

Note Bottarga is salted and dried mullet roe. It's available from select fishmongers, delicatessens and David Jones food halls.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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