Spaghetti with Bottarga

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

2 1/2 – 3 oz. bottarga

1 lb. spaghetti

5 T extra virgin olive oil

2 cloves garlic, minced

1 t crushed red pepper flakes

1/3 cup Italian parsley, finely chopped

Zest of 1 lemon

Salt and pepper

In a large skillet over med heat, add olive oil

When oil is hot, add garlic, pepper flakes and stir until garlic softens; take off the heat

Boil pasta according to instructions on package with less salt than usual (bottarga will add the salt)

Drain pasta and add to pan of olive oil and pepper flakes

Add parsley, season with a little salt and pepper and toss until well mixed

Serve and top with super thin (shaved) sliced bottarga and lemon zest (use a small mandolin to shave if you have one)

Tip: Tearing off a little crust of baguette I scraped up some good stuff from the pan, laid a slice of bottarga on top, a splash of olive oil and…pure delight! bottarga

Monahan's Seafood

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