Spaghetti Aglio, Olio, e Peperoncino con Bottarga

Name: Spaghetti Aglio, Olio, e Peperoncino con Bottarga
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 (16 ounce) package spaghetti; 0.25 cup extra-virgin olive oil, or more to taste; 2 cloves garlic, minced; 1 red chile pepper, seeded and minced; 2 ounces grated Sardinian mullet bottarga, divided; 4 tablespoons chopped flat-leaf (Italian) parsley; 1 small lemon, zested

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Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!

Recipe by Buckwheat Queen

Published on July 27, 2015

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 (16 ounce) package spaghetti
¼ cup extra-virgin olive oil, or more to taste
2 cloves garlic, minced
1 red chile pepper, seeded and minced
2 ounces grated Sardinian mullet bottarga, divided
4 tablespoons chopped flat-leaf (Italian) parsley
1 small lemon, zested

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat oil in a large skillet or wok over medium heat.
Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

Nutrition Facts (per serving)

554	Calories
16g	Fat
88g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 554
% Daily Value *
Total Fat 16g	20%
Saturated Fat 2g	12%
Sodium 11mg	0%
Total Carbohydrate 88g	32%
Dietary Fiber 5g	18%
Total Sugars 4g
Protein 15g
Vitamin C 38mg	191%
Calcium 46mg	4%
Iron 4mg	23%
Potassium 344mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.