254 — Fermented Garlic and Bottarga Spaghetti
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|
| 320 g | spaghetti (11 oz) |
| 2 heads | black fermented garlic |
| 80 g | breadcrumbs (⅔ cup) |
| 50 g | tuna bottarga (2 oz) |
| 3 | anchovy fillets |
| 1 | chili (red or dried) |
| 1 tbsp | lemon juice |
| — | lemon zest |
| — | fresh parsley, chopped |
| — | olive oil |
Category
Primi piatti
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Servings
4
Difficulty
Easy
Instructions
- Separate the black fermented garlic into individual cloves. Set aside.
- Heat a splash of olive oil in a small skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden and fragrant. Set aside.
- In a large skillet, heat more olive oil over medium heat. Add the anchovy fillets and the whole chili, stirring until the anchovies dissolve into the oil.
- Add the black garlic cloves and cook gently for 1 minute, breaking them up slightly with a spoon.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve about ½ cup of pasta water, then drain.
- Add the drained spaghetti to the skillet with the garlic-anchovy oil. Toss well, adding a splash of pasta water if needed to loosen.
- Remove from heat. Grate the bottarga directly over the pasta and toss again.
- Add lemon zest, lemon juice, and chopped parsley. Toss to combine.
- Serve immediately, topped with the toasted breadcrumbs and additional parsley if desired.
Related Recipes
- [Triple Garlic Spaghetti (#183)](../183_Triple_Garlic_Spaghetti.md)
- [Ortigia Linguine (#188)](../188_Ortigia_Linguine.md)
- [Beccafico Spaghetti (#228)](../228_Beccafico_Spaghetti.md)
- [Pasta Anchovy Cream (#235)](../235_Pasta_Anchovy_Cream.md)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.