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.
Search for similar recipes...
Serves
4
Cooking Time
Prep time 10 mins, cook 10 mins
|
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
|
|
1
|
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.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.
RECIPE Gourmet Food Team
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin