Mario Batali's Spaghetti with Bottarga
Read more about Mario Batali's Spaghetti with Bottarga on Serious Eats: New York as part of our series of recipes from famous restaurants in New York City.
Adapted from Molto Italiano by Mario Batali.
- serves 4 -
Ingredients
1/2 cup extra-virgin olive oil
1 tablespoon hot red pepper flakes
2 cloves garlic, thinly sliced
1 pound spaghetti
1/2 cup roughly chopped Italian parsley
6 ounces tuna or mullet bottarga
Grated zest of 2 lemons
Procedure
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. In a 10- to 12-inch sauté pan, combine the olive oil, red pepper flakes, and garlic and heat over low heat until just fragrant, about 2 minutes. Remove from heat.
3. Cook the spaghetti until just al dente. Remove 1/2 cup of the pasta cooking water and set aside. Drain the pasta well, and add to the oil mixture. Add the reserved pasta water and the parsley and toss to mix well over medium heat.
4. Transfer the pasta to a warmed serving bowl. Using a hand-held mandolin or a vegetable peeler, shave the bottarga over the pasta. Sprinkle with the lemon zest and serve immediately.
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2 Comments:
Buon Italia in the chelsea market has bottarga.
simon at 2:50PM on 12/12/08
Fairway @ 135th has Bottarga - near the packaged smoked fish - opposite the fresh pasta!
Masur at 3:53PM on 06/14/09