Pasta con la Bottarga Pasta With Bottarga Recipe
Ingredients
- 2 ounces (60g; about 1 whole lobe) mullet bottarga (see note)
- 1/2 cup (120ml) extra-virgin olive oil
- 2 garlic cloves (10g), lightly crushed
- 1/4 to 1/2 teaspoon red pepper flakes
- Kosher salt
- 12 ounces (340g) dried long pasta such as spaghetti, spaghettoni, or linguine
- 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped
- 1 tablespoon (15ml) fresh lemon juice, plus finely grated zest of 1 lemon
Instructions
Pasta con la Bottarga (Pasta With Bottarga) Recipe serves 4 original recipe by Serious Eats.
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