Bottarga – around 6 ounces should be enough
Parsley (Italian) – 2 bunches that have been chopped. This should give you at least ½ cup of the parsley
Olive oil (extra virgin) – 8 tablespoons
Red pepper (crushed) – 1 tablespoon.
Garlic – 2 cloves
Italian spaghetti – 1 pound
- Place water in a cooking pot and bring it to boil. Add some salt to this water.
- Once boiled, add the spaghetti and let it boil for around 8 minutes. The maximum should be 10 minutes.
- As the spaghetti boils, take a sauce pan and place it on medium high heat.
- Add olive oil to the pan and spread evenly. Add the chopped red pepper, the chopped garlic. Allow the mixture to cook until you can smell the fragrances. Stir occasionally to keep the mixture from sticking to the cooking pan.
- By this time, the spaghetti should be cooked.
- Take the spaghetti pot from the fire and drain the water.
- Pour the cooked spaghetti on to the sauté pan that has garlic and pepper. Mix well.
- Once the mixture has been evenly combined, allow for at least 2 minutes cook time. This will ensure that the flavours from the garlic and pepper are absorbed into the spaghetti.
- Turn off the heat and remove the sauté pan from the fire.
- Pour this whole mixture into a serving bowl that is large enough.
- Take your grater or shaver and start shaving the Bottarga on top of the spaghetti mixture.
- Shave until you have enough Bottarga depending on your taste buds and preferences.
- After you shave your preferred amount of Bottarga in the bowl, it is time to add the lemon zest.
- Take your zester and shave some zest on the bowl with your food.
- Shave a little zest that will be enough.
- The meal is now ready. Enjoy the hot bowl of Bottarga with spaghetti.