How to make delicious Spaghetti and Bottarga Mullet Fish

Spaghetti Con La Bottarga is a very Sardinian traditional recipe of spaghetti with bottarga, a Tuscan first course that smells of the sea. Although it's a simple dish, it's a unique and refined taste, thanks to the bottarga, excellence of our cuisine that comes from Sardinia, steals the show. Bottarga is, in fact, a highly prized food also called "Mediterranean caviar". However, it is not a question of sturgeon eggs, but of mullet eggs that are pressed, salted, and dried before being used as an appetizer or as a condiment for pasta dishes.

Ingredients

Serves 4 people:
350 g of spaghetti or tagliolini, 
70 g (approx.) of grated bottarga
4 spoons of extra virgin olive oil
2 cloves of garlic.

How To Prepare 

Estimated Time: 10 minutes
In a saucepan, heat up the olive oil with the cloves of garlic, then remove them. In the meantime, cook the spaghetti “al dente” and season them with a sprinkle of grated bottarga, add the oil, and the remaining bottarga.