Spaghetti with bottarga from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Bottarga is sold as whole roe lobes or already grated. As with hard cheeses, optimal flavor comes from buying whole pieces and grating it yourself. Make sure to peel off the pellicle, or outer memb...
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Cooking tools:
- Microplane
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Wooden spoon
Ingredients
- 12 ounces (340 g) long pasta, such as spaghetti, spaghettini, or linguine
- ¼ teaspoon crushed red pepper flakes
- Kosher salt
- ½ cup (120 ml) extra-virgin olive oil
- 2 cloves garlic, lightly crushed
- 1 tablespoon fresh lemon juice
- ¼ cup (25 g) grated pecorino cheese
- 1 cup (50 g) fresh flat-leaf parsley, loosely packed, chopped
- Grated zest of 1 lemon
- 2 ounces (55 g) mullet bottarga (about 1 whole lobe)
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