- 4 tbsp bottarga (grey mullet roe)
- 1 lb spaghetti
- 6 tbsp olive oil
- 1-2 cloves garlic, thinly sliced
- 1/2 bunch italian parsley, chopped
- 1 tsp red pepper, crushed
-Fill a medium pot with water and a sprinkle of salt.
-Bring to a boil and add the spaghetti.
-In a small saucepan, sauté the garlic and crushed red pepper in olive oil over low heat.
-Once the garlic is fragrant, stir in half of the bottarga, and remove from heat.
-When the pasta is cooked al dente, strain, and then add the pasta to the saucepan.
-Mix in the rest of the bottarga with the pasta and sprinkle with parsley.
-Enjoy immediately with a generous glass of Vermentino.
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