Spaghettini with Baby Calamari Bottarga and Lemon Zest
Ingredients
- 1 cup extra-virgin olive oil
- 4 cloves garlic, chopped finely
- 1/2 teaspoon crushed red pepper flakes
- 18 ounces fresh baby calamari, cut lengthwise into thin strips
- 1 cup dry white wine
- 1 quart vegetable stock, plus more to taste
- 9 ounces thin spaghetti
- 3 ounces fresh tuna belly, cut into thin strips
- Zest of ½ lemon, julienned
- 6 medium-sized sage leaves
- Salt, to taste
- 1 ounce bottarga (air-dried tuna roe) shavings
- Sprigs of flat-leaf parsley, for garnish
Instructions
Spaghettini with Baby Calamari, Bottarga, and Lemon Zest serves 4 original recipe by The Daily Meal.
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