Entree: Italy – Sardinia – Bottarga di Muggine (Salt-cured grey mullet roe served grated or thinly sliced to impart a briny, savory finish to pasta and seafood dishes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

- 12 oz (340 g) spaghetti or linguine
- 2 oz (60 g) bottarga di muggine, grated, plus extra slices for finishing
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 cloves garlic (approx. 9 g), lightly crushed
- 1/4 tsp (0.5 g) red pepper flakes, optional
- Zest of 1 lemon (approx. 1 tbsp / 6 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (60 ml) reserved pasta cooking water (plus more as needed)
- 2 tbsp (30 ml) chopped flat-leaf parsley (approx. 8 g)
- Freshly ground black pepper to taste
- Coarse sea salt for pasta water

Instructions

1. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente according to package directions. Reserve about 1 cup (240 ml) of the pasta cooking water and drain the pasta, keeping the water warm.
2. While the pasta cooks, warm the olive oil in a large wide skillet over low heat. Add the crushed garlic and red pepper flakes and gently infuse the oil until the garlic is lightly golden, about 1–2 minutes; remove and discard the garlic to avoid bitterness.
3. Return the skillet to low heat. Add the drained pasta, lemon juice, lemon zest, and 1/4 cup (60 ml) reserved pasta water. Toss vigorously to coat the strands and create a light emulsion; add additional pasta water a tablespoon at a time if needed.
4. Remove the skillet from the heat and sprinkle in 1 1/2 oz (45 g) grated bottarga. Toss quickly and continuously so the bottarga melts into the sauce and coats the pasta evenly; season with freshly ground black pepper.
5. Plate the pasta and finish each portion with a light shave or sprinkle of the remaining bottarga, a scattering of chopped parsley, and a final drizzle of olive oil. Serve immediately.