Bottarga is salted, cured roe from gray mullet or bluefin tuna, and is a very classic dish in Sardinia. The golden-colored eggs, traditionally grated and sprinkled over pasta dishes, add a savory layer of briny, sea-soaked flavor. Call your local seafood market to check availability, or order online.
- 1 Tablespoon olive oil
- 1 Teaspoon unsalted butter
- 1 clove garlic, minced
- 1 Tablespoon chopped parsley
- Pinch of crushed red pepper
- 2 Tablespoons diced celery hearts
- 4 chopped cherry tomatoes
- 3 Ounces spaghetti, cooked according to package directions, preferably al dente
- 2 Ounces bottarga, grated
Step 1: Using a medium saute pan over medium heat, heat 1 tablespoon olive oil and 1 teaspoon unsalted butter. Add 1 clove minced garlic, 1 tablespoon chopped parsley, a pinch of crushed red pepper, 2 tablespoons diced celery hearts and 4 chopped cherry tomatoes. Saute until celery is tender, about 4 minutes.
Step 2: Add 3 ounces cooked spaghetti and toss to coat.
Step 3: Transfer pasta to a serving bowl. Top with 2 ounces grated bottarga and serve.