Spaghetti with Bottarga Sauce Recipe

Ingredients

• 150g of grouper cheek
• extra virgin olive oil
• 1 handful of mint, leaves picked
• 1 handful of lemon verbena, leaves picked
• 5 sprigs of lemon thyme, leaves picked
• 1 lemongrass, leaves removed
• 50ml of olive oil
• 1 garlic clove
• 6g of parsley
• 50g of tuna bottarga, Ciccio uses his own brand
• 60g of olive oil, Ciccio uses Biancololla
• 18ml of lemon juice, fresh
• 60g of breadcrumbs, toasted
• 1 orange, zested plus half the juice
• 10g of sugar
• 1 tsp white wine vinegar
• 30g of pine nuts
• 2 anchovies, (salt packed)
• 50g of vegetable stock
• dried red chillies, to your taste
• 18ml of lime juice
• 10g of ground cinnamon
• 4g of ground cloves
• 100g of ground almonds
• 500g of spaghetti
• salt
• 400ml of carrot juice
• lime zest