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Spicy Spaghetti With Bottarga

Recipe courtesy of AltaMare, Miami Beach.

September 2010 Issue

Ingredients

  • 1 lb dried Rustichella d'Abruzzo brand farro spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh garlic
  • 2 teaspoons hot red-pepper flakes
  • 2 cups prepared fish stock
  • 1 tablespoon finely grated mullet bottarga, or more to taste
  • 1/2 cup chopped parsley
  • 1/2 lemon

Preparation

  1. Cook the spaghetti in a large pot of well-salted boiling water until al dente. Warm the olive oil in a pan over medium-low heat, add the garlic, and sauté for 30 seconds. Add the red-pepper flakes and 1 1/2 cups of fish stock, increase heat, and bring to a low boil. Add 1 teaspoon of bottarga and the cooked pasta, tossing and adding more stock if pasta seems dry. Place in a serving dish and sprinkle with parsley and remaining bottarga to taste. Add a squeeze of lemon juice and serve.
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