La Ciccia is a cozy little Sardinian gem in Noe Valley. Though it may appear unassuming from the outside, the food will blow you away. Reservations at La Ciccia are highly coveted and tricky to get, so try for an early or late dinner on a weekday. If you do have the luck of snagging a resie, you absolutely must get the spaghetti with bottarga. I was skeptical at first since the thought of salted mullet roe on pasta didn't really appeal to me, but it surprisingly doesn't taste fishy in the slightest. It actually just adds a unique, salty, and creamy dimension to the spaghetti. After my first bite, I decided this definitely needed to be added to my (re)creation list. The most difficult part of making this dish is procuring the bottarga. I went to numerous gourmet and specialty stores and struck out. I ended up finding it
online, but if you live in San Francisco, you may be able to find it at
Lucca in the Marina or at
Bi-Rite in the Mission. Once you get your hands on the bottarga, the rest is a breeze. Credits go to La Ciccia for sharing this DELICIOUS treat!
Serves 4
Ingredients:
- 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
- salt
Directions:
-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.
La Ciccia
291 30th St.
San Francisco, CA
(415) 550-8114
www.laciccia.com
