serves 4
ingredients
200g/7oz bottarga (Italian dried
salted fish roe), grated
juice of 2 lemons
125ml/4fl oz extra virgin
olive oil
350g/12oz dried spaghetti
2 dried red chillies, crumbled
salt and freshly ground
black pepper
• In a bowl, combine three-quarters
of the bottarga and the lemon juice
to create a cream. Gradually stir in
the oil to form a thick sauce.
• Cook the spaghetti in lightly salted
boiling water until al dente. Drain;
reserve a little of the cooking water.
• Stir the hot cooking water into the
bottarga cream to loosen. Add the
chilli, and season with salt and
pepper. Add the spaghetti to the
sauce and toss to coat thoroughly.
• Serve immediately, scattered with
the remaining bottarga.
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